Wednesday, 23 August 2017

Chickpea salad

1 small red onion, peeled and chopped
1-2 fresh red chillies, de-seeded and finely sliced
2 handfuls ripe red cherry tomatoes, chopped
1 lemon
Olive oil
Sea salt and freshly ground black pepper
2 cups chickpeas prepared as per pack instructions
1 handful fresh mint, chopped
1 handful fresh green basil, chopped
100g feta cheese

Mix the chopped onion, chillies and tomatoes.
Squeeze the juice of half a lemon and 3 tablespoons of olive oil. Season to taste.
Heat the chickpeas in a pan, then add 90 per cent of them to the bowl.
Blend the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a while and serve at room temperature.
Just as you’re ready to serve, give the salad a final dress with the fresh mint and basil.
Place on a nice serving dish and crumble over the feta cheese.


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