Chickpea Salad (4)

A spicy fresh salad from ” Moro:the Cookbook” by Sam and Sam Clark. Serve as part of a mezze or with meat or fish. You can replace the dried chickpeas with two rinsed and drained 400g cans if wished.

Chickpea Salad (4)
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Chickpea Salad (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Drain the soaked chickpeas and rinse under cold water. Put in a large saucepan with 2 litres of water and bring to the boil. Reduce the heat to a gentle simmer, skimming off any scum as it builds up.
  2. Cook for 1-2 hours until soft and tender. Remove from the heat and drain. Season and set aside.
  3. Put the garlic, chilli, onion, lemon juice, vinegar, olive oil, salt and ppper into a small mixing bowl. Stir well then add the rest of the ingredients. Taste for seasoning then eat at room temperature or chill until ready to serve.
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