Chickpea Salad with Cherry Tomatoes, Arabic Pies & Mint
Method
In a pan covered with non-stick paper, place the pies, sprinkle with olive oil, sprinkle with salt, paprika and oregano and then bake in a preheated oven at 180o C for 8 minutes. Leave them to cool for a few minutes before putting them in the salad.
For the salad, in a pan pour the olive oil together with the onions over medium heat to shine and soften for 10 minutes, add the tomatoes, mix gently, add the chickpeas and the citrus juice, together with the zest, a little salt and stir for 2 minutes.
Serve with the pies and finely chop the mint for extra aroma and taste.
- Time 25'
- Ingredients 12
- Portions 2
Ingredients
1 package Greek Island Chickpeas 280g Palirria
10 cherry tomatoes cut in half
2 tbsp. olive oil
1 small sliced dried onion
Grate a lemon & an orange
2 tbsp. chopped fresh mint
1 pinch of salt
For the pies:
2 Arabic pies cut into thin slices
2 tbsp. olive oil
1 pinch of salt
10 cherry tomatoes cut in half
2 tbsp. olive oil
1 small sliced dried onion
Grate a lemon & an orange
2 tbsp. chopped fresh mint
1 pinch of salt
For the pies:
2 Arabic pies cut into thin slices
2 tbsp. olive oil
1 pinch of salt