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

Ingredients

500 gm dried Kabuli chickpeas, soaked overnight in cold water (see note)

6 golden shallots, finely chopped

250 ml extra-virgin olive oil (1 cup)

125 ml lemon juice (½ cup)

1 garlic clove, finely chopped

1 cup each coarsely chopped mint, coriander and flat-leaf parsley

To serve: crusty bread

Method

Main

1. 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.

2.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.
Notes

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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