SPICY CHICKPEA SALAD

Spicy Chickpea salad

Thursday August 21,2008

Spiked with chillies and peppers , Ching He Huang's salad makes a healthy start to a meal and is also a great accompaniment to roast meats. Serves 4 as a starter.

INGREDIENTS

1 tablespoon groundnut oil
2 garlic cloves, crushed
1 small red onion, diced
4 tablespoons red wine vinegar
1/2 teaspoon dried chilli flakes
1/4 teaspoon salt
1/4 teaspoon coarsely ground
black pepper
5 tablespoon best extra-virgin olive oil
1 lime, juice of
For the salad:
400g canned chick peas
3 tablespoons coriander
leaves, chopped
1/2 red pepper, diced
1/2 green pepper, diced

METHOD

1) Heat a wok or large saucepan over a medium heat. Add the groundnut oil and toss in the
garlic and red onions. Stir-fry for about a minute, until the garlic gives off a nutty aroma.
2) Add the red wine vinegar while still on the heat, then cook down and stir in the chilli flakes along with a pinch of salt and pepper. Take the pan off the heat and leave to cool before adding the olive oil and lime juice.
3) In a large bowl, tip in all the salad ingredients and spoon
over the dressing. Leave the chickpeas to steep for an hour
or so before serving at room
temperature, either as a starter