- serves 2 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 400 g chickpeas
- 1 small tomato, chopped
- ½ red onion, finely chopped
- ½ red capsicum, finely chopped
- 8 fresh basil leaves, finely chopped
- ½ lemon, juiced
- 50 ml extra virgin olive oil
- salt and cracked pepper, to taste
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
- Rinse the chickpeas and drain well. Combine all the ingredients in a large bowl.
- Arrange on a platter to serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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