June 12 2017 0Comment

Warm Chickpea Salad

Category, DifficultyBeginner

This is a delicious and highly nutritious dish, and to make it a quick and easy dish I have used readily available deli and supermarket ingredients. Delicious served over a bed of dressed Rocket leaves.

Salads are not only for summer, and salads do not have to be served cold.  They are a great way of including lots of fruit, vegetables, beans, nuts and seeds in your diet. 

With cold weather upon us, it’s all to easy to want to sit down to a hearty, warming meal. Making your meals as interesting as possible, salad ingredients just don’t seem as appealing at this time of year and often quite lacking in flavour.  Think about your ingredients carefully before buying. Tomatoes for instance, try choosing smaller varieties with a good deep colour.  I know they can be a little more expensive but it’s well worth it.  A good tip for getting good flavour from tomatoes – take them out of the fridge an hour or so before eating to bring them to room temperature.

I remember being presented with a plate of salad as a child which consisted of produce from the garden  – lettuce, cucumber, tomatoes and spring onion ( do children eat salad?) and didn’t eat much of it at all.  Now we see salads full of delicious nutritious ingredients. 

When putting your shopping for your salad think about using lots of colour. Green is easy you think, some lettuce, or cucumber!  Make that a little more interesting by using Rocket or Spinach;  Avocado is great and extremely nutritious – remember to drizzle with a squeeze of lemon juice to prevent  it browning; also think of grapes, green pepper, and blanched green beans. Think about adding a sprinkle of seeds and /or nuts to your dish.  You don’t need lots of ingredients for a salad, sometimes just three or four work very well, perhaps using leaves as a base to sit the rest of the dish on. 

Legumes are a great addition and great served hot or cold and are very nutritious and filling so will chase off those hunger pangs.  Think chickpeas, beans – butter beans, haricot, flagelot, kidney, green lentils, puy lentils etc.  Tinned versions are a quick and easy option so worth having a selection in your store cupboard, just remember to rinse them well before using. A lovely selection of lentils are available pre-packed ready cooked and ready to use.

Yields2 Servings
Prep Time2 minsCook Time5 minsTotal Time7 mins
Ingredients
 400 g Tin of Chickpeas
 75 g Semi-dried tomatoes in oil (reserve this oil - around a tablespoon or so)
 1 tsp fresh Oregano leaves chopped (or 1/2 tsp dried)
 1 pinch Red Chilli Flakes
 Diced Feta Cheese
Directions
1

Place Chickpeas in a sieve and rinse thoroughly in cold water and set aside, allowing to drain and remove all liquid.

2

In a wide frying pan or wok, heat the oil from the semi-dried tomatoes over a medium heat, add the chilli flakes and stir for a minute or so.

3

Add Chickpeas to the oil and warm through gently, tossing them through the oil so that they are well coated. Add the tomatoes and Herbs and give a final mix and serve. Add some diced feta and finish with a sprinkle of herbs and drizzle with remaining oil and season.

4

To serve cold, mix the drained and rinsed chickpeas with the oil, tomatoes and herbs, season and allow to marinate at room temperature for an hour or so. Top with diced feta before serving.

Ingredients

Ingredients
 400 g Tin of Chickpeas
 75 g Semi-dried tomatoes in oil (reserve this oil - around a tablespoon or so)
 1 tsp fresh Oregano leaves chopped (or 1/2 tsp dried)
 1 pinch Red Chilli Flakes
 Diced Feta Cheese

Directions

Directions
1

Place Chickpeas in a sieve and rinse thoroughly in cold water and set aside, allowing to drain and remove all liquid.

2

In a wide frying pan or wok, heat the oil from the semi-dried tomatoes over a medium heat, add the chilli flakes and stir for a minute or so.

3

Add Chickpeas to the oil and warm through gently, tossing them through the oil so that they are well coated. Add the tomatoes and Herbs and give a final mix and serve. Add some diced feta and finish with a sprinkle of herbs and drizzle with remaining oil and season.

4

To serve cold, mix the drained and rinsed chickpeas with the oil, tomatoes and herbs, season and allow to marinate at room temperature for an hour or so. Top with diced feta before serving.

Warm Chickpea Salad