Summer Chickpea Salad

A community recipe by kgw

Not tested or verified by Nigella.com

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Introduction

direct from Jamie Olivers' Jamie's Dinners. One of my absolute favourite salads of all time - stand alone or with BBQ'd whatever, it is delicious. I quite often put a few handful's of rocket into the finished salad with the herb leaves to bulk it up a bit. Serves 4 as a side dish.

Ingredients

Serves: 4

Metric Cups

1 small red onion (peeled and finely sliced)
2 red chillies (fresh, deseeded and finely sliced)
2 handfuls tomatoes (red or yellow, ripe)
2 lemons
extra virgin olive oil
black pepper (freshly ground)
410 grams chickpeas (a tin, drained - or 4 handfuls of soaked and cooked chickpeas if you're in the mood)
1 handful fresh mint
1 handful purple basil (or green, torn and chopped)
200 grams feta cheese

1 small red onion (peeled and finely sliced)
2 red chiles (fresh, deseeded and finely sliced)
2 handfuls tomatoes (red or yellow, ripe)
2 lemons
extra virgin olive oil
black pepper (freshly ground)
14½ ounces garbanzo beans (a tin, drained - or 4 handfuls of soaked and cooked chickpeas if you're in the mood)
1 handful fresh mint
1 handful purple basil (or green, torn and chopped)
7 ounces feta cheese

Method

Summer Chickpea Salad is a community recipe submitted by kgw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Combine sliced onion, chillies and tomatoes, scraping tomato juice from your chopping board into the bowl as well.

Dress with juice of 1 1/2 lemons and about 3 times as much EVOO. Season to taste (remembering you're adding salty feta later - I never add salt at this stage as a result).

Heat chickpeas in a pan, then tip 90% of them into the bowl with tomatoes.

Mash the remaining chickpeas roughly with a fork and then scrape into the tomato bowl and mix well - this will give the salad a nice creamy consistency.

Allow to marinate for a while at room temperature. As you're ready to serve, toss in the mint and basil (and rocket if you like). Taste for seasoning and add the juice of the remaining half a lemon if needed (I usually do).

Decant to a nicer serving dish (if needed and if you don't mind washing up!), crumble over the feta and serve.

Combine sliced onion, chillies and tomatoes, scraping tomato juice from your chopping board into the bowl as well.

Dress with juice of 1 1/2 lemons and about 3 times as much EVOO. Season to taste (remembering you're adding salty feta later - I never add salt at this stage as a result).

Heat garbanzo beans in a pan, then tip 90% of them into the bowl with tomatoes.

Mash the remaining garbanzo beans roughly with a fork and then scrape into the tomato bowl and mix well - this will give the salad a nice creamy consistency.

Decant to a nicer serving dish (if needed and if you don't mind washing up!), crumble over the feta and serve.