Chickpea and herb salad
I love chickpea salads, especially with a bunch of herbs and lemon. But you can mix it up as you like really. I like it because it’s a nice alternative to a rice or pasta dish and its fresh and full of flavor.
I made this salad last night as a side dish for dinner. The recipe is a variation of a Jamie Oliver dish he put up on his facebook page yesterday. I think it was meant to be an alternative to a meat dish, but I like my meat and made pork loin steaks to go with the salad.
Here’s what you need:
1 fresh red chili, deseeded
2 handfuls cherry tomatoes
1 bell pepper
extra virgin olive oil
freshly ground black pepper
2 tins of chickpeas, drained
1 handful fresh flat leaf parsley, chopped
1 handful fresh dill, chopped
1 handful chives, chopped
100 g feta cheese
And what you do is:
Start my chopping you tomatoes and bell peppers. Add to a bowl. Finley chop you chili and add to the bowl as well. Dress with the juice of half a lemon and 3 tablespoons of virgin olive oil. Season to taste with salt and pepper. Now chop your herbs and add to the bowl.
Heat the chickpeas in a pan with a tablespoon or two of water, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well.
Finally crumble the feat over and a squeeze of lemon juice.
That’s it, very easy and quick and packed with flavor!