150g chickpeas, soaked overnight with a pinch of bicarbonate of soda, or 2 x 400g tins of cooked chickpeas, rinsed
1 garlic clove, crushed to a paste with salt
1 large green chilli, halved lengthways, seeded and very finely diced
1/2 red onion, finely diced
a squeeze of lemon
1 tablespoon red wine vinegar
4 tablespoons olive oil
1 medium cucumber, peeled and finely diced
10 cherry tomatoes, ahlved, seeded and finely diced
1 small bunch each of fresh mint and corinder, roughly chopped
sea salt and black pepper
Here, the salad is shown with Cod and Tahini Sauce (recipes that are also on this site).
Drain the dried soaked chickpeas in a colander, rinse under cold water, then place in a large saucepan. Fill with 2 litres of cold water and bring to the boil. Reduce the heat to a gently simmer, skimming off and scum as it builds up and cook for about 1-2 hours or until soft and tender. Remove from heat, pour off excell liquid until level with the chickpeas, and season with salt and pepper.
Put the garlic, chilli, onion, lemon juice, vinegar, ol,ive oil, salt and pepper into a small mixing bowl. Stir well and then add the rest of the ingredients – the chickpeas, cucumber, tomatoes, mint and coriander. Taste for seasoning. Chill for a fresher taste.