Chickpea Salad

Name: Chickpea Salad
Ingredients: sea salt and black pepper; sea salt and black pepper; 1 small bunch each of fresh mint and coriander, roughly chopped; 1 small bunch each of fresh mint and coriander, roughly chopped; 10 cherry tomatoes, halved, seeded and finely diced; 1 medium cucumber, peeled and finely diced; 4 tablespoons olive oil; 1 tablespoon red wine vinegar; a squeeze of lemon; ½ red onion, finely diced; 1 large green chilli, halved lengthways, seeded and very finely diced; 150 g chickpeas, soaked overnight with a pinch of bicarbonate of soda, or 2 × 400 g tins cooked chickpeas, rinsed; 150 g chickpeas, soaked overnight with a pinch of bicarbonate of soda, or 2 × 400 g tins cooked chickpeas, rinsed; 150 g chickpeas, soaked overnight with a pinch of bicarbonate of soda, or 2 × 400 g tins cooked chickpeas, rinsed; 1 garlic clove, crushed to a paste with salt; 1 garlic clove, crushed to a paste with salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This spicy, fresh salad is great as part of a mezze or with meat or fish. We serve it with Cod Baked with Tahini Sauce and Saffron Rice.

Ingredients

150 g chickpeas, soaked overnight with a pinch of bicarbonate of soda, or 2 × 400

Starter
Gluten-free
Vegan

Method

To cook the dried chickpeas, follow the instructions.

Put the garlic, chilli, onion, lemon juice, vinegar, olive oil, salt and pepper into a small mixing bowl. Stir well and then add the rest of the ingredients – the chickpeas, cucumber, tomatoes, mint and coriander. Taste for seasoning. Chill for a fresher taste.