This is my friend
If you’re using tinned chickpeas, just rinse them and put them in a bowl. Otherwise, rinse the soaked chickpeas, put them in a saucepan, cover generously with water and bring to the boil. Lower the heat slightly and cook for 1–1½ hours, until they are soft but not falling apart, adding salt towards the end of the cooking time. Leave them in their liquid if you will not be making the salad right away. When cooled, drain and put the chickpeas in a large bowl, picking out as many of the loose skins as you can. (You can put them in a colander and shake roughly or rub them around with your hands, then pick out the skins.)
Heat 3 tablespoons of the olive oil and fry the red onion gently until it is cooked through and lightly golden. Add the garlic and chilli and cook for a few more seconds until you can smell the garlic. Take care not to brown the garlic. Leave to cool completely.
Add the feta, spring onion, coriander, parsley and lemon juice to the chickpeas and season with pepper and a dash more salt, if needed. Add the cooled garlic oil and the remaining olive oil and mix through very well.
© 2004 All rights reserved. Published by Murdoch Books.