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Chick Pea Salad

Recipe byAndyvp

• 1 small red onion, thinly sliced
• 1 small fresh red chili, deseeded and minced
• 2 handfuls red or yellow cherry tomatoes, roughly chopped
• Juice of 2 lemons
• Extra virgin olive oil to taste
• Sea salt and freshly ground black pepper to taste
• 410g can of good-quality imported chickpeas, drained and rinsed
• 2 tablespoons fresh mint leaves, roughly torn or chopped
• 2 tablespoons fresh basil leaves, roughly torn or chopped
• 7 ounces feta cheese

Combine the onion, chili, and tomatoes with their juice into a bowl. Dress with most of the lemon juice and olive oil to taste (about three times as much as lemon juice), then season with salt and pepper.

  1. 2

In a small skillet, drizzle a little olive oil over medium heat and add the chickpeas. Cook for a few minutes until hot and creamy and just beginning to color. Add them to the bowl and allow to marinate and cool.

  1. 3

Once cooled, toss the herbs and season again to taste, adding any remaining lemon juice if needed. Serve with the feta cheese loosely crumbled on top.




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