CHICK­PEA & WAL­NUT SALAD WITH GREEN CHILLI

PREP TIME 20 MIN­UTES SERVES 8

The Australian Women’s Weekly Food Magazine - - Step Into Spring Picnic -

¼ cup (60ml) olive oil

¼ cup (60ml) le­mon juice

2 x 400g cans chick­peas,

rinsed, drained

1 cup coarsely chopped fresh

flat-leaf parsley

1 cup coarsely chopped fresh mint 1 cup (120g) seeded green olives,

chopped coarsely

4 green onions, sliced thinly

2 fresh long green chill­ies, sliced thinly 1 medium red cap­sicum (200g),

chopped finely

1 cup (100g) roasted wal­nuts,

chopped coarsely 1 To make dress­ing, place oil and juice in screw-top jar; shake well.

2 Com­bine re­main­ing in­gre­di­ents in a large bowl; driz­zle with dress­ing be­fore serv­ing.

CHICK­PEA & WAL­NUT SALAD WITH GREEN CHILLI

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