Chickpea & Coriander Salad
Introduction
This quickie salad requires little effort and it’s delicious. There’s lots of dressing making it ideal for ‘drier’ foods, like barbecued meat and fish, potatoes or kumara.
Serves: 6
Ingredients
1 yellow pepper (bell pepper, capsicum)
3 Tbsp extra virgin olive oil
1½ Tbsp lemon juice
1 Tbsp creamy Dijonnaise mustard
¼ tsp salt, or to taste
Freshly ground black pepper to taste
1 large clove garlic, peeled and crushed
2 x 390g-400g (14 oz) cans chickpeas, drained and rinsed and drained again (or use 2½-3 cups cooked chickpeas)
1 Tbsp finely chopped coriander (cilantro)
Method
1 Halve yellow pepper, discard core and seeds, slice thinly and cut into short lengths.
2 Whisk the oil, lemon juice, mustard, salt, pepper and garlic in a bowl. Add chickpeas and yellow pepper. Toss well and rest salad for 30 minutes. Add coriander, toss again and serve.
Recipe Notes
If you’re watching your budget, make this in summer when yellow peppers are cheap. Save even more by cooking chickpeas from scratch. It’s more economical to cook up a big batch in one go — store them in the freezer for times when you need a quick source of protein.