Spicy chickpea salad

Spiked with chillies and peppers, Ching-He Huang's salad makes a healthy start to a meal and is also a great accompaniment to roast meats
By Ching-He Huang
Spicy chickpea salad
  • Rating:
  • Serves: 4 as a starter
  • Cook Time: 3 minutes
  • Prep Time: 10 minutes plus one hr steeping in the dressing
  • Effort: easy

Ingredients

Main

  • 1 tbsp groundnut oil
  • 2 cloves garlic, crushed
  • 1 small red onion, diced
  • 4 tbsp red wine vinegar
  • 0.5 tsp dried red chilli flakes
  • 0.25 tsp salt
  • 0.25 tsp coarsely ground black pepper
  • 5 tbsp extra virgin olive oil
  • 1 limes, juice

For the salad

  • 400 g tinned chickpeas
  • 3 tbsp coriander leaves, chopped
  • 0.5 red peppers, diced
  • 0.5 green peppers, diced

Method

1. Heat a wok or large saucepan over a medium heat. Add the ground nut oil and toss in the garlic and red onions. Stir fry for about a minute, until the garlic gives off a nutty aroma.

2. Add the red wine vinegar while still on the heat - cook down and stir in the chilli flakes along with a pinch of salt and pepper. Take the pan off the heat and leave to cool before adding the olive oil and lime juice.

3. In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the chickpeas to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast meats.


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