Lemony chickpea salad

Lemony chickpea salad

By
From
Under the Walnut Tree
Serves
5-6
Photographer
Fanny Bergenström

This recipe is for a zesty chickpea salad with a hint of India. It’s a nice accompaniment to chicken, grilled fish or as part of a vegetarian meal.

Ingredients

Quantity Ingredient
600g cooked chickpeas, (about 250 g dried chickpeas)
or 800g tinned chickpeas
5 boiled potatoes
1 fresh red chilli
1 large red onion
1 organic lemon
1/2-1 teaspoon garam masala
good pinch sea salt
mild olive oil, to taste
large handful fresh flat-leaf parsley, chopped

Method

  1. Cook the dried chickpeas until tender. Tip the chickpeas into a colander, rinse with cold water and drain well. If using tinned chickpeas, rinse them well.
  2. Peel and dice the boiled potatoes. Deseed and finely chop the chilli, and peel and finely chop the red onion.
  3. Scrub the lemon in warm water and dry well. Grate the yellow lemon peel, avoiding the bitter white pith. Squeeze the lemon juice.
  4. In a salad bowl, combine the chickpeas and potatoes with the red onion, lemon zest, lemon juice (add half the lemon juice to start, then taste and add more if needed) and chilli. Sprinkle with the garam masala and a pinch of salt. Drizzle with olive oil and sprinkle with the chopped parsley, then gently toss to combine.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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