Spicy Chickpea Salad

28 Jul

This deliciously spicy protein rich salad makes a great side salad or small dish as part of a mezze spread. It is best to use freshly cooked chickpeas because tinned ones just don’t taste as good and it is the main ingredient of the salad.

Serves 2 as a salad and 4 as part of a mezze plate.

  • 400g chickpeas, cooked weight
  • 1 tbsp Harissa Paste 
  • 1 tbsp Olive Oil
  • 1 tbsp lemon juice
  • small handful mint, finely minced
  • small handful flat leaves parsley, finely minced

Put the dry chickpeas in a large pan and cover with twice their volume of water, leave to soak over night. The next morning put the pan over a high heat and bring to the boil, remove any scum that floats to the top and reduce the heat boil, for 35 minutes or until the chickpeas are tender but not mushy. Leave to cool in the boiling liquid then drain. TIP cook chickpeas in large batches and freeze the freshly cooked peas.
Put the chickpeas in a serving bowl, make up the harrissa dressing add to the chickpeas and stir well. Add the minced herbs, stir and serve at room temperature.
28/7/2006

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