Serve with marinated pear slices and top with crushed ginger biscuits and micro herbs.
Spicy Chickpea, Pear & Ginger Biscuit Salad
Ingredients
- 2 kg (3 tins) chickpeas, drained
- 45 ml (3 T) olive oil
- 1 onion, thinly sliced
- 1 ginger root, grated and pressed (keep the juice)
- 1 red chilli, chopped
- 2 cloves garlic, chopped
- 2 pears, thinly sliced
- 15 ml (1 T) lemon juice
- 1 packet ginger biscuits
- 125 ml (½ C) micro herbs
- salt and pepper, to taste
- Allergens:
- This recipe contains wheat (gluten).
- Substitutions:
- Ginger Biscuits (gluten): Use gluten-free ginger biscuits.
Method
- Dress pear slices in lemon juice and set aside.
- In a frying pan over moderate heat, fry onions in olive oil until golden brown.
- Stir in the garlic, red chilli and ginger juice and fry until fragrant.
- Add chickpeas and allow to heat through before removing from heat.
- Season to taste.
Serve
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