Chickpea Breakfast Salad
Sahoor dishes should be healthy and interesting, packed with flavour and colour. This breakfast salad has all those important elements. Condiments on the side allows the guest to be interactive and creative.
Ingredients
Making Breakfast:
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Green lentils 450 g
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Chickpeas, boiled, drained 900 g
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Cucumber, julienne 300 g
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Celery, diced 200 g
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Celery leaves, chopped 50 g
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Pomegranate Sauce 600 ml
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Corn flakes cereal 250 g
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Oats 250 g
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Condiments
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Coriander chutney, green 300 g
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Mango chutney 300 g
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Coconut grated 200 g
Preparation
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Making Breakfast:
- Open and rinse the lentils and chickpeas, mix with cucumber, celery plus leaves and pomegranates. Season with Knorr Lime Seasoning Powder.
- Mix in cornflakes and oats just before serving so they remain crispy.
- Serve with condiments on the side to allow guests to select their own combinations.
