I decided to turn a new page as a wife and actually start cooking for my husband and myself. Normally, he would be the cook, but he has fallen into the convenience trap of making a stew or getting take-out – neither very healthy and you get tired of the same old dish all the time.
So thanks to the Huisgenoot – which I buy religiously every week – I have turned into a good old chef. You see, they have weekly recipes that include a Meat Free Monday and a special Friday recipe. Even better is that you save a whole lot of money if you are only two people, as the week’s ingredients/meals tally to R300 and you can pack the left-overs for lunch the next day. Oh, and the weekly recipes comes with a shopping guide, so you know exactly what you need to stock up on.
The BEST is that it is healthy!
For this salad, you will need – well, first heat your oven to 200 C.
1 x 410 g can of chickpeas, drained
45 ml (3 tbs) olive oil
1 -2 red chillies, diced
2 crushed garlic cloves
10 g coriander leaves
1 lemon’s zest and juice
salt and pepper
Mix all the above ingredients – do not break the chickpeas – and let it rest for 15 minutes.
30 ml olive oil
salt and pepper
Cut the tortillas into thin slices and douse in 30 ml olive oil. Season with salt and pepper.
Next, lay it out in a pan sprayed with Spray and Cook or Bake and Spray or whatever you like.
Put it into the oven until it is golden brown.
Spread the leaves in a plate and chop the avo any which way you like. Spread the chickpeas over the salad and add the tortilla chips for that extra crisp. Serve immediately.
Side note: I found the recipe to be a little bit tooo spicy, and a little bit tooo sour, so I think the taste can be slightly improved by using only one chilli and only half a lemon. In its defence, this recipe is super quick and super delicious!