Acrowd-pleaserdishforlunch
alfresco,withfreshflavoursboosted
by feta cheese, fennel and mint
SERVES3-4
275gdriedchickpeas
(or2 x 400gcanschickpeas)
½garlicclove,crushed
2 tspredwinevinegar
½smallfennelbulb, trimmed
andfinelysliced
1 greenpepper(preferablythe
longvariety),cored,deseeded
andcutintochunks
10cmpieceofcucumber,washed,
deseededandcutinto1cmdice
100gradishes, washed, trimmed
andsliced
10gmintleaves,finelychopped
20gcoriander leaves, finely chopped
80gfeta
2 tbspoliveoil
2 tbspwalnutoil
1 tspfreshlyground black pepper
½lemon
Salt, to taste
■Ifusingdriedchickpeas,soak
themovernightincoldwater,then
fast-simmertheminplentyoffresh
waterfor 40 minutes, until tender.
Drainandcool.
■Placethecrushedgarlicintoa
largesaladbowlandcoverwiththe
vinegar.Addthedrained(cookedor
canned)chickpeasandfollowwiththe
fennel,greenpepperandcucumber.
■Addtheradishes,followedbythe
mintandcoriander.Crumbleinthe
feta,addtheoils,blackpepperand
a goodsqueezeoflemonjuice.Mix,
thentastetochecktheseasoning,
adding salt as required and serve.
CHICKPEA SALAD
68 HOMESANDGARDENS.COM