Chickpea salad with tomatoes, olives and herbs

By admin
12 April 2013

Surprise your family with this lovely and super-delicious salad

Serves 6

Preparation time: 10 min

If using dried chickpeas – cooking time: 45 min; soaking time: 8 hours or overnight

250 ml (1 c) dried chickpeas or 2 cans (410 g each) chickpeas

60 ml (¼ c) red wine vinegar

30 ml (2 T) fresh lemon juice

500 ml (2 c) cherry tomatoes, sliced

1 red onion, chopped

125 ml (½ c) olives, sliced

125 ml (½ c) fresh basil, torn

handful of fresh parsley, chopped

45 ml (3 T) olive oil

salt and freshly ground black pepper

1 If using dried chickpeas, soak them in cold water for 8 hours or overnight. Drain the water, put the chickpeas in a pot, cover with water and simmer for 45 minutes or until tender.

2 Put the chickpeas in a bowl and toss with 15 ml (1 T) of the vinegar and 10 ml (2 t) of the lemon juice.

3 Transfer the chickpeas to a serving bowl and add the tomatoes, onion and olives. Add the herbs and mix.

4 Pour the remaining vinegar and lemon juice into a bowl and vigorously whisk in the oil until emulsified. Pour over the salad. Season with salt and pepper.

- Hope Malau

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