Anne Willan

Pois Chiches en Salade

Chick-Pea Salad

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

This is a good way of serving cooked chick-peas or, for that matter, cooked dried beans or lentils. In Provence a type of dried fish roe called ‘poutarge’ is sometimes grated on top.

Ingredients

250 g chick-peas

Method

Soak the chick-peas and cook until just tender (see ‘soupe au pois chiches’). Keep them warm.

Make the tuna vinaigrette: mash the tuna as finely as possible and beat in the onion, mustard, vinegar, garlic, thyme and a little salt and pepper. Gradually beat in the oil so that the dressing emulsifies. Taste for seasoning.

Put the warm chick-peas