|  | | I N G R E D I E N T S | | Chick peas, soaked overnight | 350 gms. | | Fresh parsley, chopped | 1 tbsp. | | Fresh tarragon, chopped | 1½ tsp. | | Spring onions, chopped | 4 nos. | | Spring onion slices | for garnishing | | Parsley leaves | for garnishing. | | For the dressing | 1 | | Garlic, finely chopped | 2 cloves. | | Red wine vinegar | 1 tbsp. | | Mustard | 2-3 tsps. | | Black pepper, ground | As required | | Olive oil | 4 tbsps. | | Salt | As required | | M E T H O D :
1.Drain and rinse the chick peas, put in a saucepan and cover with cold water. | | 2.Bring to a boil, cover the pan and simmer for 1½ hours, until the peas are tender.
3.Mix together garlic, vinegar, mustard, salt and pepper.
4.Slowly pour in the olive oil and whisk constantly.
5.Drain the chick peas and immediately toss with the dressing, parsley, tarragon and spring onions.
6.Garnish with spring onion slices and parsley.. | | |
