Nowadays, in Greece, chickpeas are used predominantly to make soups and fritters. This easy chickpea salad recipe is best enjoyed in summer when these ingredients are at their best.
- 400 g chickpeas
- 1 small tomato, chopped
- ½ red onion, finely chopped
- ½ red capsicum, finely chopped
- 8 fresh basil leaves, finely chopped
- ½ lemon, juiced
- 50 ml extra virgin olive oil
- salt and cracked pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Rinse the chickpeas and drain well. Combine all the ingredients in a large bowl.