Free Medical Articles

Ingredients
Ingredients 2 teaspoons vegetable oil 1 red capsicum (pepper), roughly chopped 1 green capsicum (pepper), roughly chopped 1 yellow capsicum (pepper), roughly chopped 2 cloves garlic, crushed 4 spring onions, sliced diagonally 2 x 440g/14oz canned chickpeas, drained 4 tablespoons pine nuts, toasted Pine Nut Dressing 4 tablespoons pine nuts, toasted 2 tablespoons olive oil 2 tablespoons lemon juice 3 tablespoons vegetable stock or water 1 tablespoon chopped fresh coriander

Instructions
Method: 1. Heat oil in a large frying pan. Add red, green and yellow capsicums (peppers), garlic and spring onions and cook over a medium heat, stirring constantly, for 5 minutes or until capsicums (peppers) are soft. Remove pan from heat and set aside to cool. 2. Place chickpeas, pine nuts and capsicum (pepper) mixture in a salad bowl and toss to combine. 3. To make dressing, place pine nuts, oil, lemon juice, stock or water and coriander in a food processor or blender and process until smooth. Spoon dressings over salad, toss to combine, cover and chill until ready to serve. Note: If yellow capsicums (peppers) are unavailable, use another red capsicum (pepper). If canned chickpeas are unavailable, use cold cooked chickpeas instead. To cook chickpeas, soak overnight in cold water. Drain. Place in a large saucepan, cover with cold water and bring to the boil over a medium heat. Reduce heat and simmer for 45-60 minutes or until chickpeas are tender. Drain and cool. Serves 6