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

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
London
Spicy
Vegan
Gluten-free

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.

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