Prep 1 hr
Cook 3 mins
Spiked with chiles and peppers, this salad makes a healthy start to a meal and is also a great accompaniment to roast meats.
- 1 tablespoon peanut oil
- 2 garlic cloves, crushed
- 1 red onion, diced
- 4 tablespoons red wine vinegar
- 1⁄4 teaspoon dried chili pepper flakes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 5 tablespoons extra virgin olive oil
- 1 lime, juice of
For the salad
- 14 ounces garbanzo beans
- 3 tablespoons cilantro leaves, chopped
- 1⁄2 red bell pepper, diced
- 1⁄2 green bell pepper, diced
- Heat a wok or large saucepan over a medium heat. Add the peanut oil and toss in the garlic and red onions.
- Stir fry for about a minute, until the garlic gives off a nutty aroma.
- Add the red wine vinegar while still on the heat - cook down and stir in the chile flakes along with a pinch of salt and pepper.
- Take the pan off the heat and leave to cool before adding the olive oil and lime juice.
- In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the garbanzos to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast meats.
Quick & easy to make, very refreshing and full of flavor. My extended family loved this one (nothing was left)! Went very well with a '04 Latcham Vineyard Cabernet Franc :)
I loved the novelty of the dressing, and was secretly pleased to find your recipe and not have to tear up greens and chop tomatoes again tonight: my husband insists on a salad before dinner!! He's a salad fanatic and he decided on 4 stars! I did not change your recipe in any way, except to add 1 teaspoon sugar to the dressing, because I thought it was a little too acidic for our tastes. And, oh yes nearly forgot: I did not have red wine vinegar at hand and used apple cider vinegar: sorry about that. I might have used more bell peppers than you specified, because they are now at their peak in South Africa and I have quite a lot at hand. It was a lovely salad, which went with 2 small roasted marinated chicken halves, with jacket potatoes and small squashes baked alongside, as well as another veggie thingie I threw together: fried finely chopped onion, tatsoi (Chinese type) cabbage and peeled chopped tomatoes with seasonings. All in all, I thought the flavours went brilliantly together. Thanks, English Rose, for a really "different" type of salad!!