Ingredients

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.

Reviews & Comments 3

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    " It was excellent "
    sylviahotstuff ate it and said...
    Great recipe !! Definately going to try it !! 5 f's !!
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  • pleasantvalleycabins 6 years ago
    Mmm, this sounds so good! I will definitely give it a try sometime soon. You might like my "Not Your Mama's 3 Bean Salad". Thanks for sharing.
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  • lollya 7 years ago
    CAN I COME OVER? THIS LOOKS FANTASTIC!!!! oh my. in caps even!
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