Chickpea Salad

Chickpeas, are a highly underrated legume and can be served in so many ways, from Hummus to Faux Butter Chicken.

During the summer months, they are one my go-to ingredients as a salad base.

This Chickpea Salad makes a great side dish, or lunch for two days.

Chickpea Salad 

Recipe Type: Salad
Author: Matilda
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4

Ingredients

• 800g cooked chickpeas
• 3 tomatoes or a punnet of cherry tomatoes
• 1 red onion diced
• 1 small capsicum cut into strips (optional)
• 4 spring onions, cut into thin strips
• 25g crumbled fetta
• 1 cup chopped parsley or coriander
• 2-3 tablespoons chopped mint leaves
• 2 tbs tahini
• 2 tbs lemon juice
• 1 tbs olive oil
• 2 tbs water
• Stal & Pepper
• 2 garlic cloves, crushed
• 1/2 teaspoon ground cumin

Method

1. Drain the chickpeas and rinse well.
2. Cut the tomatoes in half and remove the seeds (if using cherry tomatoes just cut them in half)
3. Dice the flesh of the tomatoes
4. Mix the red onion, tomato, capsicum, and spring onion in a bowl
5. Add the parsley chickpeas and mint
6. To make the dressing, put all the ingredients in a screw-top jar with 2 tbs water, season well with salt & pepper
7. Shake vigorously to make a creamy liquid.
8. Pour over the salad and toss.
9. Garnish with crumbled feta.

Avocado also makes a great addition to the salad.

Omit capsicum if that is not your thing.