Chickpea & Coriander Salad


-3 tea bags Dilmah Premium Ceylon Tea
-200g Chick Peas
-2 Cherry tomatoes diced
-2 teaspoons chopped fresh coriander leaves
-8 Iceberg lettuce leaves
-1 teaspoon mustard cream
-1 teaspoon chopped onion
-½ teaspoon chopped garlic
-60ml Olive oil
-Salt and ground pepper to taste


1. Soak the chickpeas overnight.
2. Boil the chickpeas with the tea bags until cooked. Discard the tea bags, drain the liquid and cool the chickpeas.
3. Combine the mustard cream with olive oil, pepper and salt to taste and toss with the chickpeas, diced tomatoes and chopped onion, garlic and coriander leaves.
4. Serve on shredded iceberg leaves.

Tree tomatoes (Tamarillo)

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