Acrowd-pleaser dish for lunch
alfresco, with fresh flavours boosted
by feta cheese, fennel and mint
SERVES 3-4
275g dried chickpeas
(or 2 x 400g cans chickpeas)
½ garlic clove, crushed
2 tsp red wine vinegar
½ small fennel bulb, trimmed
and finely sliced
1 green pepper (preferably the
long variety), cored, deseeded
and cut into chunks
10cm piece of cucumber, washed,
deseeded and cut into 1cm dice
100g radishes, washed, trimmed
and sliced
10g mint leaves, finely chopped
20g coriander leaves, finely chopped
80g feta
2 tbsp olive oil
2 tbsp walnut oil
1 tsp freshly ground black pepper
½ lemon
Salt, to taste
■If using dried chickpeas, soak
them overnight in cold water, then
fast-simmer them in plenty of fresh
water for 40 minutes, until tender.
Drain and cool.
■Place the crushed garlic into a
large salad bowl and cover with the
vinegar. Add the drained (cooked or
canned) chickpeas and follow with the
fennel, green pepper and cucumber.
■Add the radishes, followed by the
mint and coriander. Crumble in the
feta, add the oils, black pepper and
a good squeeze of lemon juice. Mix,
then taste to check the seasoning,
adding salt as required and serve.
CHICKPEA SALAD