Chickpea salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 400g tin chickpeas
- ½ small red onion, finely sliced
- ½ tsp cumin seeds, toasted
- 1 red chilli, finely chopped
- olive oil
- 1 tbsp red wine vinegar
- 150g long-stemmed broccoli, chopped and blanched
- 2 large from a jar roasted red peppers, chopped
- 100g feta, crumbled
- ½ a small bunch flat-leaf parsley, chopped
Method
- STEP 1
Heat the chickpeas through in their liquid, then drain well and toss with the onion, cumin, chilli, 2 tbsp olive oil, and vinegar. Add the broccoli and peppers, season and toss. Divide between bowls then scatter over the feta and parsley.
