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Summer chickpea salad recipe
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- Cuisine: Greek
- Prep Time: 15 min(s)
- Serves 2
The chickpea is said to have first grown in Ancient Egypt. In classical Greece, they were called “erébinthos” and eaten as a staple, a dessert or consumed raw when young. Nowadays, in Greece, chickpeas are used predominantly in soups and fritters. The island of Rhodes is well known for its chickpea fritters.
Chickpeas are a good source of zinc, folate and protein. They are also very high in dietary fibre.
Ingredients
1 x 400g tin chickpeas (or can use dried chickpeas which have been soaked overnight and par boiled)1 small tomato, chopped
½ red onion, finely chopped
½ red capsicum, finely chopped
8 fresh basil leaves, finely chopped
½ lemon, juiced
50ml extra virgin olive oil
Salt and cracked pepper, to taste
Preparation
Rinse the chickpeas and drain well.Combine all the ingredients in a large bowl.
Arrange on a serving platter and serve.
©2012 Maria Benardis. All Rights Reserved.
If you enjoyed this Summer chickpea salad recipe then browse more Greek recipes, salad recipes, vegetarian recipes, easy recipes, healthy recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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