A TASTE OF PROVENCE
Aug 01, 2019
3 minutes
RECIPES CAROLINE RIMBERT CRAIG
PHOTOGRAPHY
SUSAN BELL
CHICKPEA SALAD
A crowd-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, crushed2 tsp red wine vinegar½ small fennel bulb, trimmed and finely sliced1 green pepper (preferably the long variety), cored, deseeded and cut into chunks10cm piece of cucumber, washed, deseeded and cut into 1cm dice100g radishes, washed, trimmed and sliced10g mint leaves, finely chopped20g coriander leaves, finely chopped80g feta2 tbsp2 tbsp walnut oil1 tsp freshly ground black pepper½ lemonSalt, to taste
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