Ingredients
2 tin chickpeas
drained
½ red onion
finely diced
3 tbsp olive oil
1 clove garlic
crushed
¼ cup coriander
finely chopped
1 sprig fresh thyme
7-8 large mint leaves
1 handful Italian parsley
finely chopped
3 tbsp red wine vinegar
sprinkle cumin powder
to taste salt
Equipment
- 1 mixing bowl
Instructions
- In a large mixing bowl, combine all ingredients.
- Toss thoroughly.
Notes
Tip
There is nothing more simple – or tasty – than this chickpea salad.
Tip
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.
Tip
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.
Tip
This salad mellows over time so leftovers work very well the next day.
