What saves a chickpea salad from blandness is the dressing working into the chickpeas. They have to be dressed while warm; cold chickpeas do not take it up. The twenty minutes of resting serves the same purpose.
Ingredients
For the salad
For the sauce
Method
-
Cook the chickpeas
Boil the soaked chickpeas for 45 minutes until tender and drain.
-
Whisk the dressing
Whisk the olive oil, lemon juice, mustard, salt, cumin and sumac.
-
Dress while warm
Pour the dressing over the WARM chickpeas and mix.
-
Rest
Leave for 20 minutes so the dressing is absorbed.
-
Add the vegetables
Add the onion, tomato, cucumber, pepper and parsley and toss.
Tips
- Dress the chickpeas warm; cold ones do not take it up and the salad stays bland.
- If you use tinned chickpeas, drain and rinse them, as the taste of the brine carries into the salad.
- Cumin and sumac together carry the weight of the chickpeas, so use both.
Nutrition
215
kcal
10 g
Protein
11 g
Fat
24 g
Carbs
4 g
Sugar
7 g
Fibre
Values are per serving and approximate.