Dayrecipe Food Community

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:

1. Prepare the salad dressing by mixing the vinegar, olive oil, garlic & parsley in a small bowl. This will now act as your marinade.
2. Place the chickpeas & the onions in a medium sized bowl & mix. Pour the marinade into the medium sized bowl & mix well.
3. Season to taste then cover the bowl with plastic wrap & place in the fridge over night.
4. 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:

1. It is important to use as high a quality olive oil as possible, it really makes a huge difference to the salad.
2. If you do not want to cook the chickpeas yourself, you can use canned (boiled) chickpeas – just rinse them & drain them well before using.