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Pulled Pork and Chickpea Salad

Sara McCleary
  • minutes
  • Serves

INGREDIENTS

300 g

pulled pork (leftovers from milk braised pork recipe)

400 g

chickpeas (canned), (drained and rinsed)

20 g

parsley (roughly chopped)

15 g

mint (roughly chopped)

65 g

red onion (Spanish, sliced (around ½ a medium onion))

65 g

baby rocket (arugula)

Dressing

1

garlic clove (crushed)

50 milliliters

lemon juice

10 g

grainy mustard (whole grain Dijon)

salt and cracked pepper