Chickpea & tomato salad recipe

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  • Yield: 4 Servings


  • 6 oz/175 g dried chickpeas or 1½ cups canned, drained and rinsed
  • 2–3 ripe tomatoes, coarsely chopped
  • 1 red onion, thinly sliced
  • handful of fresh basil leaves, torn
  • 1 romaine lettuce, torn
  • crusty bread, to serve
For the Dressing
  • 1 green chile, seeded and finely chopped
  • 1 garlic clove, crushed
  • 2 lemons juice and zest
  • 2 tbsp olive oil
  • 1 tbsp water
  • black pepper
How to Make It
  1. If using dried chickpeas, soak overnight, then boil for 30 minutes, or until soft. Let cool.
  2. Put the chile, garlic, lemon juice, olive oil, water, and black pepper in a screw-top jar and shake vigorously. Taste and add more lemon juice or oil if necessary.
  3. Add the tomatoes, onion, and basil to the chickpeas and mix gently. Pour over the dressing and mix again. Arrange on a bed of lettuce and serve with crusty bread.

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