Chickpea Salad With a Hint of Chilli

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

1 lemon

Extra virgin olive oil

Sea salt

I handful fresh mint, chopped

I handful fresh green or purple basil finely ripped

100grms feta

Freshly ground black pepper

Chickpea Salad With a Hint of Chilli


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.