I call this the ‘Pop over’ salad. When someone says to ‘pop over for a casual meal’ and ‘just bring a salad’, this is the go-to.
2 Tbsp crunchy peanut butter 2½ Tbsp lemon juice 2 cloves garlic, peeled and crushed ¾ tsp salt 3 Tbsp extra virgin olive oil 2 x 400g (14 oz) cans chickpeas ½ telegraph (tender-skinned) cucumber 1 small red onion, peeled and finely chopped (about 3-4 Tbsp chopped) 3 Tbsp chopped parsley 2 Tbsp chopped mint
1 Put peanut butter in the bowl of a food processor with lemon juice, garlic, salt and olive oil and whiz briefly to mix.
2 Drain chickpeas, rinse and drain again. Put chickpeas in a bowl and toss through peanut dressing.
3 Peel cucumber, cut in half and scoop out seeds with a teaspoon. Cut each piece in half lengthways and slice thinly. Add to chickpeas along with onion, parsley and mint. Toss well and serve.
This started life as a Greek salad of chickpeas and cucumber with a tahini dressing, but running out of tahini one time, I tried it with peanut butter. I have no idea if they eat peanut butter in Greece – in other words this is no longer a Greek recipe – but I like the taste so much it’s become a favourite.