Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 33

This is a high-protein Middle-Eastern mixture which serves four as a luncheon dish or eight as a starter. A quick recipe.

455g/l lb/2½ cups or 2 tins (cans)

(c.400g/14–16 oz) each cooked drained

chick peas (garbanzo beans)

115g/4 oz/¾ cup walnuts

6 tbs lemon juice

4 tbs vegetable oil

2 cloves crushed garlic

1 tsp sea salt

Hearts of 2 heads Cos (Romaine) lettuce

1) Drain the beans. Mash them until they are the consistency of coarse crumbs.

2) Chop the walnuts finely and combine them with the mashed beans.

3) Combine the lemon juice, oil, garlic and salt and mix this dressing with the walnuts and beans.

4) Serve at room temperature, spooned into the centre of a shallow dish. Surround with lettuce leaves to use as scoopers.