“Spiked with chiles and peppers, this salad makes a healthy start to a meal and is also a great accompaniment to roast meats.”
READY IN:
1hr 3mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a wok or large saucepan over a medium heat. Add the peanut oil and toss in the garlic and red onions.
  2. Stir fry for about a minute, until the garlic gives off a nutty aroma.
  3. Add the red wine vinegar while still on the heat - cook down and stir in the chile flakes along with a pinch of salt and pepper.
  4. Take the pan off the heat and leave to cool before adding the olive oil and lime juice.
  5. In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the garbanzos to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast meats.

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