On Saturday night we spent some time with family celebrating my brother’s birthday. It was a great night and I took along this rather yummy salad. We didn’t only eat salad, there were all sorts of delicious dishes to tempt our taste buds, but I was in charge of bringing a salad, and I like to take my salad responsibilities seriously! I like this chickpea and capsicum version because it’s crunchy and interesting and I think that salads should always be interesting. No one likes a boring salad. Anyway, I thought I’d share my recipe with you. I hope you like it!
- 2 x 420g cans of chickpeas, drained
- 2 red capsicums
- 1 green capsicum
- 1 continental cucumber
- 4 spring onions
- a large handful of flat leaf parsley, leaves picked
- a small handful of sweet basil, leaves picked
- 1 cup of kalamatta olives
- 4 tablespoons extra virgin olive oil
- 2 1/2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 2 garlic cloves, crushed
Finely dice one of the red capsicums, then slice the remaining red capsicum and the green capsicum into strips. By having two of the capsicums cut into strips and the other one finely diced gives the salad a more interesting texture.
Put the drained chickpeas into a serving bowl and add the chopped capsicums. Finely chop the cucumber and the spring onions and add them to the bowl along with the olives.
Roughly chop the parsley and basil leaves, add them to the bowl and gently toss the salad ingredients to mix them all up nicely. Cover the bowl with cling wrap and refrigerate until ready to serve.
Put all the dressing ingredients in a jar with a screw top lid and shake well. Don’t dress the salad until it is ready to be served, because otherwise the herbs will go soggy. Yuck. When you’re ready to serve your salad, shake the dressing again, then pour it all over the salad and toss gently to coat.
Any leftovers are best used up within 24 hours. This is a pretty substantial salad and would be great on its own for a light lunch. We also served some left over salad with crusty bread spread with hommous. It was a bit of a chickpea-fest, but chickpeas are awesome. Enjoy!
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