Insalata di ceci - Chickpea salad


You'll need

500 gm dried Kabuli chickpeas, soaked overnight in cold water (see note) 6 golden shallots, finely chopped 250 ml (1 cup) extra-virgin olive oil 125 ml (½ cup) lemon juice 1 garlic clove, finely chopped 1 cup each coarsely chopped mint, coriander and flat-leaf parsley To serve: crusty bread

Method

  • 01
  • Drain chickpeas and cook in a saucepan of boiling water until tender (20-30 minutes). Drain, then transfer to a bowl, add shallot, oil, lemon juice and garlic, season generously to taste, then toss to combine.
  • 02
  • Just before serving, add herbs, toss to combine and transfer to plates. Serve with crusty bread.

Note Kabuli chickpeas are small and tender; we've used them in this recipe because they cook in less time than ordinary chickpeas. Theyíre available from select delicatessens. If they're unavailable, substitute canned chickpeas; just drain, rinse and then cook them in boiling water for 2-4 minutes to warm them through first.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2012

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