Chickpea salad with sundried tomatoes feta and a fistful of herbs
From nuggle 16 years ago
- 4 minutes to make
- Serves 5
My own recipe. The fistful of herbs is literal; I head outside to our herb boxes and pick whatever needs pruning or strikes my fancy. Once I have a fistful, I know I have enough. One caveat, I have small hands. Notes: Canned chickpeas are a convenient pantry staple, but dried beans (soaked, then cooked) will result in a better texture and are my preference. Read more • To make this a heartier meal, add chunks of grilled steak or chicken when combining the chickpeas and onions. • Toss through some handfuls of arugula or other greens, then pile the salad onto slices of grilled bread for an appetizer. • I have been toying with the idea of buzzing this salad in the food processor (with additional olive oil or maybe yogurt as needed) to make a spread. I'll report back on that - but if anyone tries it first, let me know. See less
Ingredients
- 1/4 large red onion, sliced wafer thin shopping list
- 2 tablespoons (30 ml) red wine vinegar shopping list
- salt shopping list
- 6 tablespoons (90 ml) olive oil shopping list
- A good pinch, about 1/8 teaspoon, red chili flakes (optional) shopping list
- 1-2 cloves garlic, sliced wafer thin shopping list
- 8 sundried tomatoes, julienned shopping list
- 2 cups (500 ml) chickpeas (garbanzo beans) shopping list
- 1 teaspoon (15 ml) English mustard shopping list
- Freshly ground black pepper shopping list
- Approximately 1/2 cup (125 ml) of mixed herbs; examples include parsely, lemon thyme, coriander/cilantro, basil, oregano and mint shopping list
- 5 ounces (150 g) goats milk feta cheese shopping list
How to make it
- In a small bowl, douse the red onion with the vinegar. Sprinkle over a good pinch of salt, then use your fingers to squish the mixture a bit - this will work the salt into the onions and expedite the breaking down of their acrid bite. Set aside.
- In medium saucepan over medium-low heat, warm the olive oil, garlic and red chili flakes. If there is any sizzle at all, turn the heat to low. Once the oil is fragrant and the garlic turns translucent, turn off the heat. Add the sundried tomatoes and chickpeas at this point, allowing them to steep as the oil comes to room temperature. This step of bathing the chickpeas in the warm oil is wholly optiona, but I feel it imparts more flavour into the beans.
- Once the oil has cooled, remove the tomatoes and chickpeas from the saucepan and put them into a large bowl (keep the oil, set it aside). Do the same with the onions, adding them to the salad but reserving the vinegar.
- In that vinegar bowl, whisk in the mustard, salt and pepper. Whisking constantly, slowly drizzle in the steeped olive oil. Once the vinaigrette is emulsified and thick, coarsely chop the herbs and add to the bowl. Pour this dressing over the chickpeas and tomatoes. Toss to combine.
- Crumble over the feta, then fold gently to distribute. Check for seasoning. Refrigerate for at least 2 hours for the flavours to combine. Can be served cold or at room temperature.
The Rating
Reviewed by 1 people-
Great recipe !! Definately going to try it !! 5 f's !!
sylviahotstuff
in Athens loved it
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