Name: Chickpea salad
Total time: 15 min
Yield: Serves 2
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

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.