Insalata di ceci - Chickpea salad


  • Serves 6 people

  • 500 gm dried Kabuli chickpeas, soaked overnight in cold water (see note)
  • 6 golden shallots, finely chopped
  • 250 ml (1 cup) extra-virgin olive oil
  • 125 ml (½ cup) lemon juice
  • 1 garlic clove, finely chopped
  • 1 cup each coarsely chopped mint, coriander and flat-leaf parsley
  • To serve: crusty bread
01   Drain chickpeas and cook in a saucepan of boiling water until tender (20-30 minutes). Drain, then transfer to a bowl, add shallot, oil, lemon juice and garlic, season generously to taste, then toss to combine.
02   Just before serving, add herbs, toss to combine and transfer to plates. Serve with crusty bread.

Note Kabuli chickpeas are small and tender; we've used them in this recipe because they cook in less time than ordinary chickpeas. Theyíre available from select delicatessens. If they're unavailable, substitute canned chickpeas; just drain, rinse and then cook them in boiling water for 2-4 minutes to warm them through first.

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