Spicy Chickpea, Pear & Ginger Biscuit Salad

Eskort Spicy Chickpea, Pear & Ginger Biscuit Salad

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  • 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.


  • 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 with marinated pear slices and top with crushed ginger biscuits and micro herbs.


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