Yemeni Chick-Pea Salad

Impress your friends with this unusual hors d’oeuvre. Yemeni Chick-Pea Salad is both colourful and delicious. Serve with hot Pita and chilled apple juice.

15 oz. canned chick-peas, drained

6 medium-sized firm tomatoes, quartered

1 large Spanish onion, finely chopped

2 garlic cloves, crushed

6 oz. feta cheese, cut into

2-inch cubes

4 oz. black olives, stoned

2 medium-sized avocados, peeled, stoned and sliced

1 teaspoon salt

2 teaspoon black pepper

1 tablespoon finely chopped fresh coriander

1 tablespoon finely chopped fresh mint

3 fl. oz. olive oil juice of 2 lemons

In a large salad bowl or serving dish, combine the chick-peas, tomatoes, onion, garlic, cheese, olives and avocados.

Season the ingredients with the salt, pepper, coriander and mint.

Pour over the olive oil and lemon juice. Using two large spoons, toss all the ingredients together. Serve immediately.

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