Chickpea Salad with Pickled Chillies

Name: Chickpea Salad with Pickled Chillies
Cuisine: Israeli
Ingredients: 4 red chillies, deseeded and thinly sliced; 120 ml/4 fl oz/½ cup water; 120 ml/4 fl oz/½ cup white wine vinegar (or cider vinegar); 120 ml/4 fl oz/½ cup white wine vinegar (or cider vinegar); 1½ tbsp sugar; ½ tsp coriander seeds; 175 g/6 oz/1 cup dried chickpeas/garbanzo beans, soaked in water with 1 tsp of bicarbonate of soda for at least 2 hours (preferably overnight), or 1 x 400 g/14 oz can of chickpeas, drained and rinsed; 175 g/6 oz/1 cup dried chickpeas/garbanzo beans, soaked in water with 1 tsp of bicarbonate of soda for at least 2 hours (preferably overnight), or 1 x 400 g/14 oz can of chickpeas, drained and rinsed; 175 g/6 oz/1 cup dried chickpeas/garbanzo beans, soaked in water with 1 tsp of bicarbonate of soda for at least 2 hours (preferably overnight), or 1 x 400 g/14 oz can of chickpeas, drained and rinsed; 175 g/6 oz/1 cup dried chickpeas/garbanzo beans, soaked in water with 1 tsp of bicarbonate of soda for at least 2 hours (preferably overnight), or 1 x 400 g/14 oz can of chickpeas, drained and rinsed; 20 cherry tomatoes, washed and quartered; 1 medium yellow/red pepper, deseeded and chopped into small cubes; ½ small red onion, finely chopped; 40 g/1½ oz/1 cup parsley, washed and chopped without the stalks; 3 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1 tsp garlic salt; 2 tsp sumac; Pinch of salt

Preparation info

Serves:
4

Difficulty
Easy

Appears in

My Tel Aviv Table

By Limor Chen

Published 2023

About

This salad is packed with flavour and can be served on its own or alongside any meat or fish dish. It’s crunchy and colourful, making it an excellent addition to barbecues, with the pickled chillies giving it a twist that goes very well with the soft chickpeas/garbanzo beans and crunchy vegetables. It’s also vegan-friendly.

Ingredients

4 red chillies, deseeded and thinly sliced
120 ml/4 fl oz/½ cup

Asia
Israel
Tel Aviv-Yafo
Gluten-free
Vegan

Method

Place the chillies in a small heatproof bowl. In a small saucepan, bring to the boil the water, vinegar, sugar, salt and coriander seeds. Remove from the heat, pour over the chillies and let it cool. Leave for at least an hour (longer is even better) for the chillies to pickle and absorb the flavours. (Can be made a day in advance.)

Meanwhile, if you are using dried chickpeas/garbanzo b