Chickpea and ginger salad

Chickpea and ginger salad

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This exotic chickpea salad with ginger, cumin, parsley and orange zest can be enjoyed on its own or as a side dish on a buffet.

Ingredients

Quantity Ingredient
250g dried chickpeas, (to give about 600 g cooked beans)
or 800g tinned chickpeas
4-5 cm piece fresh ginger
1/2-1 orange
1 bunch fresh flat-leaf parsley, leaves picked
1/2-1 teaspoon ground cumin
2-3 teaspoons good-quality olive oil
fresh orange juice, to taste (optional)
sea salt flakes
freshly ground black pepper

Method

  1. Soak the dried chickpeas for 12 hours in water without salt, then tip them into a colander and rinse well. Cook the chickpeas in fresh unsalted water for about 1 hour or until soft, adding a good pinch of salt when 15 minutes remain, and then drain. If using tinned chick peas, rinse well in cold water and drain well.
  2. Peel and grate the ginger (you need about 1 tablespoon grated ginger). Wash and dry the orange. Grate the orange skin, making sure to leave out the bitter white pith. Chop the parsley quite roughly.
  3. Transfer the chickpeas to a bowl and stir in the ginger, orange zest, parsley and cumin. Drizzle with the olive oil and season to taste with a little freshly squeezed orange juice (if using), sea salt and freshly ground pepper. Toss well to combine.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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