Lamb and Chickpea Salad


Lamb and Chickpea Salad

4 Lamb Chops

2 Cups of dry chickpeas

2 tbs Hungarian Praprika

50gms Holumi cheese

4 Roma tomatoes – quartered

1 tbs Flax seeds (linseed’s)

Fresh Mint

good squeeze of a lemon

Salt and Pepper

  1. Soak the chickpeas over night then cook for 1 .5/2 hours or until tender in boiling water.  Drain once complete
  2. Heat paprika in a pan till the aroma has changed, add the flax seeds and stir.
  3. Add the chickpeas and tomatoes stir for a further 3minutes
  4. Cook the lamb on a grill – with holumi.
  5. Add holumi to salad once browned on either side.  Add remaining ingredients to the salad and stir. Add salt and pepper
  6. Serve with a wedge of lemon and a nice tatziki sauce

The chickpea salad is a favourite of mine, it can be eaten hot, cold or warm.  We tend to make the salad then the meat, as the meat only takes a few minutes.  You dont need to add holumi to the salad, i personally love holumi and find that it adds salt to the dish and then dont add any extra.  Each to there own tastes though.

You can also used 2 tins of chickpeas instead of using dry ones.  Please wash them thourly before cooking with them.

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