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Spicy Chickpea Salad

300g (10 oz.) Chickpeas (or 2 x 400g tins)

2 cloves Garlic
1 Fresh Red or Green Chilli
1 small Red Onion
1 Cucumber
10 Cherry Vine tomatoes
I bunch Coriander
1 bunch Mint
1 Tablespoon Red wine Vinegar
4 tablespoons Olive Oil
Juice Lemon
Salt and Black Pepper

If you are using dried chick peas you must soak them overnight in cold water, then simmer for one hour until tender. The tinned ones must be rinsed.
Halve the chilli along its length then discard the seeds and chop very finely.
Peel and finely chop the onion.
Peel and finely dice the cucumber
Halve the tomatoes, discard the seeds and cut into dice.
Chop the herbs.
Mix all these ingredients together.

Whisk together the oil, vinegar and lemon juice and salt and pepper.
Just before serving dress the salad with this.



April 20, 2009 12:24 PM | 0 Comments
  Martin Dwyer
Consultant Chef