Sunday, 7 August 2011

Spanish Chickpea salad

Spanish Chickpea Salad

This is a spicy and refreshing Spanish chickpea salad that works as a great side dish or tapas.

Serves: 4
2 x400g tins chickpeas, drained or 150g dried chickpeas soaked overnight.
1 garlic clove, crushed into a paste using sea salt
1 red chili, deseeded and finely chopped
½ red onion, finely chopped
½ medium sized cucumber
Handful cherry tomatoes, deseeded (seeds kept aside) and finely chopped
Handful fresh mint and parsley, chopped
1tbsp red wine vinegar
squeeze of lemon
olive oil
Sea salt and black pepper

In a bowl mix the red onion and red wine vinegar and leave for a few minutes, this lightly softens the taste of the onion. Add the garlic, chili, lemon juice, dash of olive oil and stir well. Add the rest of the ingredients and season. Chill before serving.

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