This tasty and super-easy salad makes a few sausages go a long way. The recipe is basically to barbecue the sausages and toss with the other ingredients. Chickpea salads are a great alternative to the mainstay potato salads always seen at barbecues. Chickpeas are high in soluble fibre, low in fat and have a low glycaemic index.
|6||Sausages, use a good quality lamb sausage (Main)|
|2 cans||Chickpeas, 800g, rinsed and drained|
|½||Telegraph cucumbers, halved lengthways and sliced|
|1 punnet||Cherry tomatoes, halved|
|2||Roasted red peppers, sliced|
|½ cup||Kalamata olives|
|½ cup||Fresh mint, leaves torn|
|½ cup||Flat leaf (Italian) parsley, chopped|
|100 g||Cows feta, crumbled|
|1||Lemon, freshly juiced|
|1 drizzle||Extra virgin olive oil|
|1 drizzle||Balsamic vinegar, or pomegranate balsamic vinegar|
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- Preheat barbecue grill on medium heat.
- Cook sausages for 3-4 minutes each side until well browned and cooked through.
- Slice cooked sausages and toss with remaining salad ingredients.
- Dress with lemon juice and extra virgin olive oil.