Chickpea and Orange Salad Recipe
Ingredients
| Oranges | 1 | |
| Leftover Cooked Lamb - 4 ounce, thin strips | ||
| Onion | 1 , finely chopped | |
| Black Olives - 2 ounce, stoned | ||
| Canned chickpeas | 8 Ounce, drained | |
| Fresh Parsley | ||
| Lemon juice | 2 Tablespoon (For the Dressing:) | |
| Orange juice | 3 Tablespoon (For the Dressing:) | |
| Olive oil | 2 Tablespoon (For the Dressing:) | |
| Salt | 1 To taste (For the Dressing:) | |
| Pepper | To Taste (For the Dressing:) | |
| Sugar - a pinch | ||
Directions
MAKING
1) Take four of the oranges and peel them. Remove their pith and chop up the flesh. Slice the remaining one orange thin.
2) Slice a few of the stoned olives while keeping the remaining whole.
3) Rinse the drained chickpeas under cold water. Drain.
4) Take the serving dish and arrange a layer of chopped oranges in the bottom.
5) Follow this with a layer of chickpeas, chopped onions and cooked lamb strips.
SERVING
6) Garnish the salad with whole olives, slices of orange and a sprig of parsley.
7) For the salad dressing, in a bowl mix together lemon juice, orange juice, salt, pepper, sugar and olive oil.
8) Pour the dressing over the salad. Chill for 30 minutes before serving.
1) Take four of the oranges and peel them. Remove their pith and chop up the flesh. Slice the remaining one orange thin.
2) Slice a few of the stoned olives while keeping the remaining whole.
3) Rinse the drained chickpeas under cold water. Drain.
4) Take the serving dish and arrange a layer of chopped oranges in the bottom.
5) Follow this with a layer of chickpeas, chopped onions and cooked lamb strips.
SERVING
6) Garnish the salad with whole olives, slices of orange and a sprig of parsley.
7) For the salad dressing, in a bowl mix together lemon juice, orange juice, salt, pepper, sugar and olive oil.
8) Pour the dressing over the salad. Chill for 30 minutes before serving.
Chef
