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I'm
quite a salad-as-main-course kind of person, but serving just a salad
to Rishab for a meal is bound to get an unpleasant reaction! So when i
wanted to have a chickpea salad for lunch, a summer-time favorite of
mine......i turned it into a 'suitable for Rishab' main dish by the
addition of a chickpea sandwich! :) Yes, it turned out to be a winning
strategy....as he said it was a perfect combo!
What you need for 2 servings:
For the salad -
1/2 can (200 gms) chickpeas/garbanzo beans
1 cup cherry tomatoes, halved
50 gms feta cheese
1/2 cup cucumber, chopped (i left the skin on)
1 clove garlic, minced
1 tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
2 tbsps olive oil
1 tbsp lemon juice
salt
For the sandwich -
2 slices white bread
1/2 cup hummus
1/3 cup mashed chickpeas
2 slices grilled and marinated aubergine
Drain the chickpeas and rinse well. Mix all the salad ingredients (apart from the feta) in a big bowl. Leave to chill in the refrigerator for at least 1 hour before serving, so that all the flavours soak in.
Start
making the sandwich 20 mins before you're ready to serve. Toast the 2
slices of bread. Meanwhile, mix well the hummus and mashed chickpeas.
Place the aubergine slices on 1 toast, spread the hummus mixture on
top, cover with the other toast, and then cut into two.
Place
the sandwich in the center of a plate, add the chickpea salad all
around it. Finally top it with feta, chopped or crumbled, as per your
liking.
You could make the sandwich on it's own as well...just add a little feta inside!
