Chick­pea and Pea Shoot Salad

ZOOMER Magazine - - CONTENTS -

4 cups cooked chick­peas 2 cups pea shoots, roughly chopped 1 bunch green onions, chopped ⅓ cup canola oil ⅓ cup red wine vine­gar ⅓ cup lime juice Salt and freshly ground pep­per 1 bunch cilantro, chopped Com­bine chick­peas, pea shoots and green onions.

Mix to­gether oil, vine­gar and lime juice; sea­son with salt and pep­per to taste. Toss with chick­pea mix­ture and gar­nish with cilantro.

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