This week we’ve got an easy and wholesome recipe for you. As you may know, chickpeas are one of our favourite ingredients. However, we often associate them with hearty stews or the classic revithada soup. So this week, as the sun is shining and the summer is in full swing, we’ve decided to make a nutritious salad. Our chickpeas, harvested every year in organic farms in northern Greece are the ideal ingredient for your go-to summer salad.
We’ve kept this simple, using mostly cupboard ingredients. Feel free to add any herbs you have around, and swap any ingredient you don’t really fancy. Definitely serve with plenty of feta cheese!
Serves 2 with leftovers
150g chickpeas
1 red onion
1 lemon, juice and zest
½ jar sun-dried tomatoes in their oil
1-2 tbsp capers and/or olives
small bunch of fresh herbs (mint, parsley or dill)
Salt, pepper (to taste)
Feta cheese (optional, to serve)
The night before soak your chickpeas. The morning after drain and place them in a pot with lots of water. Boil until tender but not mushy, about an hour. Drain and set aside.
While your chickpeas are boiling, prepare the rest of the ingredients. Peel and cut the onion in half, and then finely slice in half-moons. Drain the sun-dried tomatoes, retaining their oil.
In a large bowl add the chickpeas, onion, lemon juice (start with 2 tbsp) and zest, sun-dried tomatoes, capers and olives and fresh herbs (if using). Add 1 tbsp of the reserved sun-dried tomato olive oil and toss everything together.
Taste and season with salt and pepper, adjusting for lemon and olive oil.
Serve at room temperature with some feta cheese.
