Chickpea and Chilli Salad

Submitted by Kiwi Kathy

"A salad that is quick and easy and ready to enjoy in minutes. Please note that cooking time is the marinating time. From 'In my kitchen', Jan/Feb 2010."

 

• Ready In: 13mins
• Ingredients: 10
• Yields: 4 serves
• Serves: 4

ingredients

• 2 (400 g) cans chickpeas, drained and rinsed
• 2 tomatoes, medium, roughly chopped
• 4 spring onions, thinly sliced
• 1 chili, red deseeded and thinly sliced
• 4 tablespoons coriander leaves, roughly chopped
• 2 tablespoons lemon juice
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• salt and pepper, to taste
• pita bread, grilled and cut into thin fingers

directions

1. Combine first 5 ingredients in a shallow bowl.
2. Make salad dressing by combining, lemon juice, garlic, olive oil and salt and pepper in a screw top jar and shake well.
3. Pour over salad, cover and leave for 10 minutes at room temperature for the flavours to mingle.
4. Serve with grilled Pita bread fingers.

Reviews

[Peter J]

This was a wonderfully fresh and tangy salad that I served along with a main dish instead of with pita bread.

 

[Leggy Peggy]

This ticks all the boxes for me. Healthy, fresh, tangy, colourful and delicious. Made half a batch as a side to an Italian meal. I will make this often. So quick and so tasty. Thanks for posting.

 

[LifeIsGood]

Yum! A healthy yum! I really loved the dressing flavor on this chickpea salad. I didn't do the grilled pita fingers this time, but the chickpea salad was so delicious all on its own. I couldn't find red chili peppers in our stores, so used a jalapeno instead. Thank you for the healthy lunch!

 

[JustJanS]

We eat a lot of chickpeas and a lot of chickpea salads-this was a great one thanks Kathy. I made a half recipe and reduced the tablespoon of oil to a teaspoon. It didn't seem to matter but cut the fat content a lot. I made this to go with my Recipe #427042 and Recipe #36688. It went perfectly with them and gave us a delicious dinner.