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Note: The chickpeas for Mediterranean Chickpea Salad can be tinned/canned, but fresh cooked always tastes better!

 Cooked chickpeas

Ingredients

*1 lb/500 g cooked chickpeas; if using tinned, drain and rinse them first

*about 1/2 c (125 ml) extra virgin olive oil for frying and dressing

*3 (or more) cloves garlic, minced

*1 or more washed, juicy lemons

*2 (or more) spring/salad onions, thinly sliced

*fresh herbs: parsley, oregano, thyme etc to taste, minced

*red chile flakes to taste

*salt and freshly ground black pepper

*fresh coriander/cilantro for garnish

 Lemons and red chile for Chickpea Salad

Method

Rinse and drain tinned chickpeas/garbanzos/ceci; the canning liquid is often very salty. Home-cooked chickpeas should be well-drained.

Heat about 1/2 cup extra virgin olive oil in a heavy frying pan. Gently fry the garlic until softened but not browned. Add the drained chickpeas and stir to coat with the oil/garlic mixture. Use more olive oil if needed. Remove from the heat and place in a large serving bowl.

Juice the lemons and mix the juice into the chickpeas. Some of the rind can be grated in as well. There should should only be a little extra dressing in the bottom of the bowl. Stir in the sliced spring/salad onions.

Season the Chickpea Salad to taste with fresh minced herbs, chile flakes, salt and freshly ground black pepper. Either serve warm, at room temperature, or cover and chill. Stir before serving. Garnish with fresh coriander/cilantro.

Enjoy your Chickpea Salad with fresh baked flatbread, such as pita or Chapattis and  a dish of Raita

 A version of Mediterranean Chickpea Salad

Image by Benimoto via Flickr

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