Chickpea Salad with Lemon

Serves 6
One of our best salads that improves with standing. Home cooked chickpeas are better than tinned ones, but for convenience the good quality tinned ones work perfectly well.
Recipe Category
Occassion

You will need

2 x 400g tins chickpeas
1 lemon, grate the zest and reserve. Cut off the skin and white pith
¼ cup (60 ml) finely sliced chives
¼ cup (60 ml) Ina Paarman’s Reduced Oil Greek Dressing
2 cloves of garlic, finely chopped
1 t (5 ml) ground cumin
Ina Paarman’s Lemon & Black Pepper Seasoning to taste

500 g (3 cups) dry chickpeas
1 t (5 ml) bicarbonate of soda
cold water
1 T (15 ml) Ina Paarman’s Vegetable Stock Powder

Method

When using tinned chickpeas

Drain off the liquid. Slice and dice the skinned lemon. Add chives, Dressing, garlic, cumin and chickpeas. Taste for seasoning and garnish with reserved lemon zest.

 

Home cooked chickpeas

Start the night before by putting the chickpeas in a biggish stainless steel saucepan. Add enough water so that the chickpeas are well covered by about 2cm of water. Stir in the bicarbonate of soda and leave to soak overnight.

Drain the chickpeas. Cover with clean cold water and place on a high heat. Add Vegetable Stock Powder. Bring to the boil and reduce the heat. Simmer for ± 2 hours, until chickpeas are very soft but still retain their shape. Drain. Use 2 cups (500ml) for the salad and freeze the rest.