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Chickpea salad with onions and paprika

Chickpea salad with onions and paprika

Name: Chickpea salad with onions and paprika
Total time: 15 min
Yield: serves 4
Ingredients: 225g dried chickpeas or 1 × 400g tin rinsed and drained; 1 red onion finely sliced; 4 cloves garlic finely chopped; 1 tsp ground cumin; 1-2 tsp paprika; 3-4 tbsp olive oil; 1 juiced lemon; a small bunch parsley coarsely chopped; a small bunch coriander coarsely chopped; 125g goat’s cheese or feta crumbled (optional); to serve crusty bread

Published: December 19, 2014 at 2:29 PM

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serves 4

Easy

Total time: 15 mins

plus overnight, if using dried chickpeas)

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Chickpeas are are great choice for a vegetarian salad - filling and nutritious but really good value. Tossed with Middle-Eastern spices and finished with fresh coriander and creamy goat's cheese, this makes a quick midweek family meal.

Vegetarian

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Ingredients

Nutrition

225g dried chickpeas

or 1 × 400g tin rinsed and drained
1 red onion

finely sliced
4 cloves garlic

finely chopped
1 tsp ground cumin
1-2 tsp paprika
3-4 tbsp olive oil
1 juiced lemon
a small bunch parsley

coarsely chopped
a small bunch coriander

coarsely chopped
125g goat’s cheese or feta

crumbled (optional)
to serve crusty bread

Nutrition: per serving

kcal277
fat11.8g
saturates2.4g
carbs31.5g
sugars0g
fibre6.6g
protein13.1g
salt0.07g

Method

step 1

If using dried chickpeas, once soaked overnight, drain and put in a deep pan. Cover with water and bring to the boil. reduce the heat and simmer for about 45 minutes, until the chickpeas are tender but not mushy. Drain the chickpeas and remove any loose skins – you can rub them in a clean tea towel to remove them, or between your fingers. If you are using tinned ones, warm them gently.
step 2

Tip the warm chickpeas into a bowl. Add the onion, garlic, cumin and paprika. Toss in the olive oil and lemon juice while the chickpeas are still warm, making sure they are all well coated. Season with salt and pepper to taste, and toss in most of the herbs.
step 3

Crumble over the goat’s cheese, if using, and sprinkle with the rest of the herbs. Serve while still warm, with crusty bread.

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