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Spicy chickpea salad

Ching He-Huang from Ching's Kitchen
Spiked with chillies and peppers, Ching-He Huang's salad makes a healthy start to a meal and is also a great accompaniment to roast meats

Spicy chickpea salad

Method

1. Heat a wok or large saucepan over a medium heat. Add the ground nut oil and toss in the garlic and red onions. Stir fry for about a minute, until the garlic gives off a nutty aroma.

2. Add the red wine vinegar while still on the heat - cook down and stir in the chilli flakes along with a pinch of salt and pepper. Take the pan off the heat and leave to cool before adding the olive oil and lime juice.

3. In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the chickpeas to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast meats.

Comments add a comment

Susiqx | Posted 07-Jul-08

This is fabulous - I did it recently at a barbeque and everyone asked for the recipe!

Serves: 4 as a starter

Prep: 10 min, plus one hr steeping in the dressing
Cook: 3 min

Ingredients
1 tbsp groundnut oil
2 garlic cloves, crushed
1 small red onion, diced
4 tbsp red wine vinegar
0.5 tsp dried chilli flakes
0.25 tsp Salt
0.25 tsp coarsely ground black pepper
5 tbsp best extra-virgin olive oil
1 lime, juice