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Chickpea salad

Gioconda Scott from Gioconda Scott's Paradise Kitchen
For a tasty salad, try Gioconda Scott's Spanish-style recipe for chickpeas tossed with fresh herbs, cucumber and garlic

Chickpea salad

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.

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Serves: 4

Prep: 20 min, plus overnight soaking
Cook: 1 hr 30 min, - 2 hours

Ingredients
500g Chickpeas, soaked overnight
salt and fresh ground black pepper
2 garlic cloves, 1 peeled and left whole, one peeled and finely chopped
Half a red onion, 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