Chickpea Salad With a Hint of Chilli
1/2 hour plus chickpea preparation
National nutritious and delicious
4 large handfuls of soaked and cooked Wimmera chickpeas.
1 small red onion peeled, finely sliced
1-2 fresh red chillies, deseeded
2 handfuls ripe red or yellow tomatoes
Extra virgin olive oil
I handful fresh mint, chopped
I handful fresh green or purple basil finely ripped
Freshly ground black pepper
Soak 1 cup of chickpeas with 2 cups of water over night in saucepan. Change water in morning and boil for ½ hour to 1 hour.
Finely slice onion, Finely slice chillies, Roughly chop tomatoes and mix them in with the onions and chillies. Put all together with any juice in a bowl and dress with the juice of half a lemon and 3 tblsp of extra virgin oil. Season to taste.
Heat the chick peas to warm then add 90%of them to the bowl, dressing warm chick peas gives a much more intense flavour. Mash the 10% left then add. Let everything marinate for a little then serve at room temperature.
Just before serving dress with the mint and basil. Crumble feta over the top just on serving.