Chickpea and Feta Salad
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Ingredients
- 250g dried chickpeas, without skins
- 250ml olive oil
- 1 large red onion, chopped
- 5 garlic cloves, very finely chopped
- 1 or 2 red chillies, seeded and finely chopped
- 250g crumbled feta cheese
- 4 spring onions, chopped
- 25g coriander, chopped
- 30g parsley, chopped
- Juice of 1 lemon
- Soak the chickpeas in cold water overnight. Next morning, rinse, place them in water in a saucepan and bring to the boil. Lower the heat slightly, and cook for a further 30-40 minutes, until they are soft but not falling apart. Add salt towards the end of cooking time.
- When cooled, drain and put the chickpeas in a large bowl, picking out as many of the loose skins as you can.
- Heat 3 tablespoons of olive oil and fry the red onion gently, until lightly golden. Add the garlic and chilli and cook for a few more minutes. Take care not to brown the garlic. Leave to cool.
- Add the feta, spring onion, coriander, parsley and lemon juice to the chickpeas, and season with pepper and a dash of salt.
- Add the cooled garlic oil and remaining olive oil and mix well.
I didn't invent this recipe from scratch... it's just one of my favourites that I make all the time! I hope that's okay?