Mint, Parsley & Chickpea Salad | TMix+
Starters, Suppers, Soups & Sides

Mint, Parsley & Chickpea Salad

Time: 10 minutes prep; less than 1 minute in the Thermomix
Yield: 6
50 grams currants
50 grams Spanish onion, diced
30 grams (2 wedges) preserved lemon, rind only, cut into small pieces (or Cheat’s Preserved Lemons)
1 x 400 gram tin chickpeas, drained and rinsed
5 grams (½ bunch) mint leaves
15 grams (½ bunch) flatleaf parsley leaves
salt & ground black pepper
20 grams extra virgin olive oil
  1. Pour boiling water over the currants and leave them to soak.
  2. Place the Spanish onion in mixing bowl and chop 5 seconds/speed 5. Scrape down sides of bowl and repeat.
  3. Add the preserved lemon then chop 5 seconds/speed 5. 
  4. Tear or chop the mint and parsley leaves and add to the mixing bowl. Add 60 grams of the chickpeas, seasoning and olive oil. Mix 3 seconds/speed 2.
  5. Add the remaining chickpeas and squeezed-out currants. Mix together 3 seconds/Reverse/speed 1.


ruthkeall's picture
ruthkeall 2 years 11 months ago

This was delicious and simple. A nice summer side dish for a barbecue too.

TMixPlus Team's picture
TMixPlus Team 2 years 11 months ago

Thanks for your kind words Ruth. So glad you hear you enjoyed this recipe.

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