Chickpea, Walnut and Cumin Salad

Name: Chickpea, Walnut and Cumin Salad
Yield: Serves 2–3
Cuisine: United Kingdom
Ingredients: ½ tsp ground cumin (or more if you like); ¾ shallot or 6 spring onions, or ½ a red onion, finely sliced or chopped; lemon juice; salt and freshly ground black pepper; a 450 g tin of chickpeas, drained; 2–3 tbsp good olive oil; 50 g broken walnuts, roughly chopped

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

The fastest of food – a bit of a standby at home. Dried chickpeas would be better, but I feel no shame in using the fat canned version if I haven’t planned ahead. Anyway, the point of this dish is that it’s just about instant.

Ingredients

50 g broken walnuts, roughly chopped
a 450 g tin of chickpeas, drained
¾

Europe
United Kingdom
Vegan
Gluten-free
London
Spicy

Method

Toast the walnuts until their colour darkens a little, and then rub them in a tea towel to remove some of the skins. Add to the chickpeas, along with the shallot or spring onions, lemon juice, the seasonings and enough olive oil to moisten the mixture well.