I really love this salad, it is has an unusual combination of tastes & textures. Until recently, I had never had a salad with chickpeas in it, let alone one which has chickpeas as a main ingredient. This is a brilliant salad to serve during the summer months.
Serves 4
INGREDIENTS:
- 2 cups of cooked & drained chickpeas
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon white (wine) vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh parsely, finely chopped
- 2 garlic cloves, minced
- 1 sweet vidalia onion, or shallot
- salt & fresh ground black pepper to tasts
DIRECTIONS:
- Prepare the salad dressing by mixing the vinegar, olive oil, garlic & parsley in a small bowl. This will now act as your marinade.
- Place the chickpeas & the onions in a medium sized bowl & mix. Pour the marinade into the medium sized bowl & mix well.
- Season to taste then cover the bowl with plastic wrap & place in the fridge over night.
- Remove the salad from the fridge at least 30 minutes before serving as it is best eaten at room temperature. Just before serving, check the seasoning & re-season if desired.
TIPS:
- It is important to use as high a quality olive oil as possible, it really makes a huge difference to the salad.
- If you do not want to cook the chickpeas yourself, you can use canned (boiled) chickpeas – just rinse them & drain them well before using.
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