Cauliflower with Spicy Chickpeas, Green Beans and Toasted Almonds Print Email

1 head cauliflower divided into florets
200 g/7 oz green beans, I used runner beans but you can use any type, cut into pieces
200 g/7 oz chickpeas, cooked
3-4 TBS sliced and toasted almonds
2-3 TBS parsley, finely chopped
ground chili pepper
lemon juice
extra-virgin olive oil

Put the chickpeas on a plate and sprinkle some salt and chili pepper over them and then drizzle a little olive oil over. Shake the plate so that the chickpeas are covered with chili and oil.

Either bake the chickpeas in the oven (175C/350F) for 15-20 minutes or fry them in a pan until they are a bit crispy.

Steam the vegetables and put them in a bowl. Add the chickpeas.

Mix a little lemon juice, salt, parsley and olive oil and add it to the vegetables, stir and serve either tepid or cold. 3-4 servings -

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