Cucumber salad with chickpeas
Ingredients
for 4 people
| 1 tin | chickpeas (approx. 420 g), rinsed, drained |
| 1 tbsp | Maizena cornflour |
| 1 tsp | ras el hanout |
| ¼ tsp | salt |
| 1 tbsp | olive oil |
| 3 tbsp | vinegar |
| 1 tbsp | olive oil |
| ½ tsp | salt |
| 1 | cucumber, cut in half lengthwise, deseeded, sliced crosswise into 2-mm-thick slices |
| 150 g | mozzarella pearl |
| 50 g | rocket |
How it's done
Chickpeas
In a bowl, mix the chickpeas with all the ingredients up to and including the salt. Heat the oil in a frying pan. Add the chickpeas, fry for approx. 3 mins.
Salad
Whisk the vinegar, oil and salt in a bowl. Add the cucumber and all the remaining ingredients to the chickpeas, mix, plate up.
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