Chickpea salad with onions and paprika
- Preparation and cooking time
- Total time
- plus overnight, if using dried chickpeas)
- Easy
- serves 4
Skip to ingredients
- 225g dried chickpeasor 1 × 400g tin rinsed and drained
- 1 red onionfinely sliced
- 4 cloves garlicfinely chopped
- 1 tsp ground cumin
- 1-2 tsp paprika
- 3-4 tbsp olive oil
- 1 juiced lemon
- a small bunch parsleycoarsely chopped
- a small bunch coriandercoarsely chopped
- 125g goat’s cheese or fetacrumbled (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.
