1 can (19 oz/540 ml) chickpeas, rinsed and drained
2 tomatoes, cut into thin wedges
1 cup (30 g) watercress
1 tbsp mint, chopped
Salt and pepper
Preparation
In a skillet, soften the onion and garlic in the oil. Deglaze with the vinegar and reduce until dry. Add the chickpeas and stir well. Season with salt and pepper.
In a bowl, combine the chickpea mixture with the remaining ingredients. Adjust the seasoning.
Serve warm with Garlic Lamb Chops, fish or grilled poultry.
Description
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