Chickpea salad
By: Gioconda Scott From: Gioconda Scott's Paradise Kitchen
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Chickpea salad
- Prep time:
- 20 mins, plus overnight soaking
- Cook time:
- 1 hrs 30 mins, - 2 hours
- Serves:
- 4
For a tasty salad, try Gioconda Scott's Spanish-style recipe for chickpeas tossed with fresh herbs, cucumber and garlic
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Ingredients
- 500g Chickpeas, soaked overnight
- black pepper
- 2 cloves Garlic, 1 peeled and left whole, one peeled and finely chopped
- Half a red Onions, finely chopped
- 1 Cucumber, finely diced
- 1 green chilli, finely chopped
- 2-3 tbsp red wine vinegar
- 6 tbsp Parsley, finely chopped
- 6 tbsp Mint, finely chopped
- 6 tbsp Coriander, finely chopped
Method
1. Drain the soaked chickpeas. Place the chick peas and the whole garlic clove in a large saucepan.2. Cover generously with water and bring to the boil. Cook briskly uncovered for 1 and a half hours to 2 hours until the chick peas are tender. Season with salt towards the end of the cooking period. Drain the cooked chick peas.
3. Toss the cooked chick peas with the remaining garlic, onion, cucumber, chilli, wine vinegar, parsley, mint and coriander.
4. Season with salt and freshly ground pepper. Serve.
Comments & Ratings
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Latest Comment
Very delicious - we had this for supper tonight with some other salads. I used a can of organic chick peas for speed, and cider vinegar plus some lime juice. Will fix this again.