If you ask me, we just don’t use chickpeas in enough stuff – try this salad and you’ll be converted
Print Recipe Chickpea Salad
Mix onion and tomato together in a bowl
Dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste.
Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
Give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.