Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 229

I love this French chickpea and vegetable salad, but with its creamy mayonnaise dressing it’s too high in fat and calories to enjoy very often. So I’ve gradually evolved ways of lightening it up. Chargrilled artichoke hearts can be bought from the deli section of any large supermarket.

SERVES 4–6

125g (4oz) chickpeas, soaked and cooked until tender or 400g can

350g (12oz) each of cooked carrots and cooked cut green beans

tub of chargrilled artichoke hearts

6 rounded tbsp natural yoghurt

6 rounded tbsp mayonnaise

2 large garlic cloves, crushed

1 tbsp wine vinegar

salt and freshly ground black pepper crisp lettuce and watercress

chopped fresh flat-leaf parsley, to garnish

Drain the chickpeas and put them into a large bowl with the carrots and beans.

Halve the artichoke hearts and add them to the bowl.

To make the dressing, put the yoghurt, mayonnaise, garlic and vinegar into a small bowl and mix well together until creamy. Season with salt and pepper.

Pour the dressing over the vegetables and mix carefully until everything is well coated.

Line a serving dish with lettuce leaves and watercress, spoon the vegetable mixture on top and sprinkle with chopped parsley.