Refreshing and hearty chickpea salad, sweet and tangy with the balsamic and sun dried tomatoes. Can be served at room temperature or cold, and works well with seafood or chicken dishes.
Ingredients (serves 1)
14 oz cooked chickpeas (strained).
2 Tbsp sun dried tomatoes in oil - chopped
1 Tsp balsamic vinegar
1 Tsp Olive oil
handful of mint - chopped
2 Tbsp feta
1/2 tsp Salt
Black pepper
Optional: diced red onions
Optional: diced red bell pepper
Steps
If using fresh chickpeas, we recommend soaking (14oz) for 8 hours (in baking soda and water)), and then boiling in salted water for 30-45 minutes or until soft, and set aside, strain.
Or strain liquid from 1 can of Chickpeas
Add strained chickpeas, chopped sun dried tomatoes and mint to a bowl.
Toss in olive oil, balsamic vinegar, salt and black pepper.
Add feta - crumbled by hand
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