Chickpea Salad with Olives, Red Onion and Tomatoes

Name: Chickpea Salad with Olives, Red Onion and Tomatoes (Kikærtesalat med Oliven, Rødløg og Tomater)
Yield: Serves 6–8
Cuisine: Danish
Ingredients: 1 tsp salt; 12 cherry tomatoes; 200 g (7 oz/1 cup) dried chickpeas (garbanzo beans); 1 small red onion, finely chopped; 100 g (3½ oz) Jerusalem artichokes, chopped; 16 pitted black olives, sliced; 1 avocado, cubed; 1 long red Romano pepper, finely chopped; 1 stick of celery, cubed; ½ tsp pink Himalayan salt or sea salt; 8 tbsp olive oil; 3 tbsp apple cider vinegar; 1 tbsp chopped coriander (cilantro); 1 tbsp chopped basil; 100 g (3½ oz/⅔ cup) roasted pine nuts; ½ tsp dried chilli and garlic flakes; fresh herbs

Kikærtesalat med Oliven, Rødløg og Tomater

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

Simple yet delicious, perfect for breakfast, lunch or dinner, this salad is packed full of goodness and delicious flavours. It’s also great for eating the next day as the flavours strengthen well, so is an ideal dish to make a double portion of the night before and take to work for lunch, or to enjoy on a summer picnic.

Ingredients

For the Chickpeas

200 g (7 oz/1 cup) dried chickpeas (garbanzo beans)

Method

Place the chickpeas (garbanzo beans) in a large bowl. Cover with water, so the water is at least 2cm (¾ inch) above the chickpeas (garbanzo beans) and leave overnight.

Drain the chickpeas (garbanzo beans), then place in a saucepan with the salt and cover with water. Bring to the boil, then gently simmer for 45 minutes. Drain and leave to cool.

Mix all the dressing ingredients to