INGREDIENTS
- 1 medium European cucumber
- 1 medium onion
- 1 small yellow bell pepper
- 1 small red bell pepper
- 2 medium ripe tomatoes
- 1 small piece of purple cabbage
- 5-6 black olives
- ½ cup cooked chickpeas
- ¼ cup finely chopped flat-leaf parsley
- Juice of 1 lime
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- ¼ cup masala peanuts
METHOD
- Prepping the vegetables
Cut the cucumber and onion into very fine dice. Do not peel the cucumber for this recipe. De-seed and chop the bell pepper and tomatoes to a fine dice. Chop the purple cabbage and black olives finely.
- Assembling the salad
Add all the chopped veggies along with chickpeas and parsley in a bowl. Squeeze lime juice into it and season with salt.
Drizzle extra virgin olive oil and combine to coat the salad well. Transfer to a serving dish and top with masala peanuts.
Serve immediately.
Pro - tip: If parsley is not available, use finely chopped coriander leaves or mint instead.
