Chickpea Salad with Sundried Tomatoes

The unique flavours of pecans and succulent sundried tomatoes make this chickpea salad something really special.

Serves 4-6
Preparation: 1.5 hours (plus soak chickpeas overnight)
Hands-on: 15 minutes
Hands-free: 1 - 1.5 hours

Shortcut: Use 2 cups (300 g) precooked chickpeas to cut preparation time to 15 minutes.

INGREDIENTS

1 cup (200g) dried chickpeas
120 g sundries tomatoes, slivered
1/2 cup sultanas
1/2 cup pecan nuts roughly chopped
2 tbsp olive oil
Juice of 1 lemon
1 tsp fresh dill, chopped
Salt and pepper

INSTRUCTIONS

Recipe Tip: Marinated vegetables such as eggplant can be added.

Soak chickpeas overnight. Drain. Put in pot, covered with plenty of fresh water.
Bring to the boil; reduce heat and simmer until chickpeas are just tender (about 1 hour). Drain, rinse and cool.
Mix all ingredients thoroughly.
Serve on a bed of lettuce leaves with grilled chicken and a chilled beverage.

Enjoy!