Chickpea salad with onions and paprika
- Preparation and cooking time
- Total time
- plus overnight, if using dried chickpeas)
- Easy
- serves 4
Skip to ingredients
Ingredients
- 225g dried chickpeas, or 1 × 400g tin rinsed and drained
- 1 red onion, finely sliced
- 4 cloves garlic, finely chopped
- 1 tsp ground cumin
- 1-2 tsp paprika
- 3-4 tbsp olive oil
- 1 juiced lemon
- a small bunch parsley, coarsely chopped
- a small bunch coriander, coarsely chopped
- 125g goat’s cheese or feta, crumbled (optional)
- to serve crusty bread
Method
- STEP 1
If using dried chickpeas, once soaked overnight, drain and put in a deep pan. Cover with water and bring to the boil. reduce the heat and simmer for about 45 minutes, until the chickpeas are tender but not mushy. Drain the chickpeas and remove any loose skins – you can rub them in a clean tea towel to remove them, or between your fingers. If you are using tinned ones, warm them gently.
- STEP 2
Tip the warm chickpeas into a bowl. Add the onion, garlic, cumin and paprika. Toss in the olive oil and lemon juice while the chickpeas are still warm, making sure they are all well coated. Season with salt and pepper to taste, and toss in most of the herbs.
- STEP 3
Crumble over the goat’s cheese, if using, and sprinkle with the rest of the herbs. Serve while still warm, with crusty bread.
