Chickpea and bean crunchy salad Posted on 17 February 2010 I have a thing about chickpeas, in fact, they seem to be the flavour of the month at Getaway. Chickpea salad is often one of the staple lunchtime cuisines around the table and we all inspect each others’ for inspiration. You can throw just about anything you like in one of these so don’t let this recipe hold you back! You’ll need: 1 tin chickpeas, drained and rinsed well 1 tin red kidney beans, drained and rinsed well Half a punnet of rosa tomatoes, sliced into halves Half a punnet of sugarsnaps, sliced into halves 1 round of feta cheese, crumbled About 10cm of cucumber, thickly sliced and quartered Handful of fresh rocket leaves, roughly torn Half a red onion, chopped For the dressing (mix ingredients together): 2 tbsp olive oil 2 tbsp balsamic vinegar 2 tbsp clear berry juice Black pepper Here’s how: Throw all of your ingredients into a bowl, pour over the dressing and toss it all gently until mixed well. Voila, easy as that. Add some avo if it’s in season, or even some chopped apple if it strikes your fancy. Yours in food Leigh Come on, inspire us! What ingredients would you use in your chickpea salad? Related Posts Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more brodetto di pesce: an easy chunky fish soup recipe 19 May 2023 Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more PREV ARTICLE NEXT ARTICLE
Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more
Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more