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Chickpea salad

updated

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Ingredients for 2 servings:

  • 1 large orange(s), untreated
  • 4 spring onions
  • 250 g beefsteak tomatoes
  • 120 g chickpeas (can)
  • 30 g olives, pickled in brine, mixed
  • 1 garlic clove(s)
  • 2 tbsp parsley
  • 2 tbsp vinegar (white wine vinegar)
  • 1 tbsp olive oil
  • Pepper from the mill
  • Salt
  • 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the oranges in hot water, grate half the zest, and place them in a salad bowl. Peel the oranges, dice them, and add them to the bowl. Wash, trim, and finely slice the spring onions. Wash the tomatoes, remove the stems, and then cut them into bite-sized pieces. Strain the chickpeas and olives. Peel and press the garlic. Add all ingredients to the salad bowl with the oranges. Finally, mix with the parsley, vinegar, olive oil, pepper, salt, and sugar, and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chickpea salad

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