Summery chickpea salad

Serves:

Ingredients

• 2 cans chickpeas, drained
• ½ red onion, finely diced
• 3 tbsp olive oil
• 1 clove garlic, crushed
• 1/4 cup coriander, finely chopped
• 1 sprig of fresh thyme
• 7-8 large mint leaves
• 1 handful of Italian parsley, finely chopped
• 3 tbsp red wine vinegar
• Sprinkle cumin powder
• Salt to taste

Method

In a large mixing bowl, combine all ingredients.

Toss thoroughly.

Notes:

• There is nothing more simple – or tasty – than this chickpea salad.
• I love to serve this with a piece of barbecued meat because the meat juices that run off into the salad just add to the flavours.
• Chickpeas are a great carbohydrate alternative. They are inexpensive, easy to use (no soaking required when you use them from a tin) are filling and have a great nutty flavour.
• This salad mellows over time so leftovers work very well the next day.
• This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note