Chickpea, red onion & parsley salad from Sirocco: Fabulous Flavours from the East (page 128) by Sabrina Ghayour

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Notes about this recipe

  • Frogcake on July 30, 2016

    We really enjoyed this salad, which is light-tasting and quite lemony with the preserved lemon. I will make this one again. I used an orange-infused olive oil and a drizzle of white balsamic in place of the squeeze of lemon just because I served another salad along-side that had a lemon vinegrette. Nice to make in the summer season when parsley is in abundance.

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