Tenderstem and Chickpea Salad

by

Tenderstem and Chickpeas Salad PostA little burst of some Mediterranean flavour, just one taste of this tenderstem and chickpea salad will have you wanting more. Serve with fresh green salad, and turkish tea (post meal) for a global culinary experience. 

Serves 4

Cooking time: 5-10 mins

What You’ll Need:

  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 clove garlic, thinly sliced
  • 1-2 small red chillies, finely chopped
  • 200g Tenderstem® cut into whole florets and slice the stems cut into diagonal spears
  • 200g chickpeas boiled/canned
  • 1 medium red onion, thickly sliced
  • 1 medium red pepper, cut into julienne
  • 2 tbsp lime juice
  • Sea salt & black pepper
  • A handful of chopped coriander

What To Do:

  • Heat oil in a non-stick wok, sauté cumin seeds and garlic to translucent.
  • Add red chilli and broccoli and sauté for 1 minute
  • Add chickpeas, onion and red peppers. Sauté for 30 seconds and remove from heat.
  • Add lime juice and correct the seasoning with salt and pepper. Toss through the coriander and serve immediately.

 

Recipe from www.tenderstem.co.uk 

Make sure to head down to Viajante for a seafood journey experience. 

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