Chickpea, chilli and mint

Chickpea, chilli and mint

By
From
Rustic
Serves
4

This salad is delicious without it, but to add another dimension to its flavours you can add some sliced feta; we use unpasteurised barrel-aged feta for even more depth.

Ingredients

Quantity Ingredient

For the salad

Quantity Ingredient
100ml olive oil
2 red onions, finely sliced
3 tablespoons Harissa
3 x 400g tins chickpeas, drained and rinsed
4 garlic cloves, crushed
1 lemon, juiced
2 red chillies, deseeded and chopped, to serve
300g feta, very thinly sliced, to serve (optional)

For the dressing

Quantity Ingredient
200g whole milk
1 tablespoon greek yoghurt, more if desired
1 tablespoon chopped mint leaves
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped coriander leaves

Method

  1. Combine all of the salad ingredients except the chillies and feta in a large bowl until they are well mixed.
  2. In a separate bowl, whisk together all of the dressing ingredients until thoroughly combined.
  3. Pour the chickpea salad on to a large, rimmed serving plate and dot all over with the dressing. Finally, scatter over the chilli and feta, if using, and serve straight away.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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