Wednesday, 1 February 2012

Spicy Chickpea Salad

This is a highly flavourful salad, made spicy with the addition of two chillies, that would make a great side for a Greek-style pita or souvlaki dinner.

The salad marinates for a little while before serving, bringing out the tart/salty/spicy/herbal flavours.

Leftovers make for great lunchbox fare.

You know, if you have any leftovers. ☺

Spicy Chickpea Salad
adapted from Falling Cloudberries, Tessa Kiros
for I♥CookingClubs, Some Like it Hot

One 14 or 19 oz can chickpeas, or equivalent amount of soaked and cooked chickpeas
½ - 1 cup extra virgin olive oil
1 large red onion, chopped
6 cloves garlic, finely chopped
2 red chillies, fresh or dry, chopped fine
1 2/3 cups feta cheese, crumbled
4 scallions, green parts only, sliced
1 cup cherry tomatoes, quartered
½ cup chopped fresh cilantro
1 cup chopped fresh parsley
Juice of 1 lemon

Rinse chickpeas, drain, and place in a large bowl. Set aside.
Heat 3 Tbsp olive oil in a pan and fry the red onion gently on medium heat until softened and golden. Add the garlic and chillies and sauté one more minute. Remove pan from heat and let cool.
To your chickpeas - add in the feta, scallions, cherry tomatoes, cilantro, parsley and lemon juice.
Add in cooked onion mixture and toss. Season to taste with kosher salt and fresh ground black pepper.
Let sit at room temperature at least an hour before eating.

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