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Everyone needs a favourite fast salad. Or fast meal. The thing that, when they have five minutes and no energy, they can whip together and enjoy. Their instant noodles equivalent, except not hideously unhealthy. My new one is this simple but elegant chickpea salad. I use chickpeas that I (or a flatmate) have cooked, and then frozen. Not only are they far more economical than the canned variety, but they are much healthier and taste better. However, you could easily make this recipe with canned chickpeas, having drained them first.

The thing I like about this salad, aside from its almost instantaneous preparation time, is that it allows you to actually taste the chickpeas. So often recipes cover up the actual chickpea flavour, which is a pity, as they are truly delicious, with their delicate nutty taste. This lets them shine, enhanced by some cumin seeds and olive oil.

Chickpea Salad (serves one)

One cup cooked chickpeas

1 teaspoon cumin seeds

1 tablespoon extra virgin olive oil

Sprinkle of salt and pepper

Let the chickpeas, if they have been frozen, reach room temperature or slightly above. Toss the chickpeas together with the other ingredients.

The cumin seeds would be nice toasted, but it is not essential. Depending on time and ingredients, you could also add grated lemon zest, lemon juice, fresh coriander/cilantro, crumbled cow or goat feta, cherry tomatoes, finely copped fresh garlic, or a few shavings of red onion.

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