Sunday 28 June 2009

Minted chickpea salad

Nothing says 'summer' like the fresh taste of mint and lemon

I went shopping for a dress this morning, something I generally find a bit stressful and exhausting. I am not a born shopper. When I got home I was starving and craved something that was not only quick but also full of goodness to perk me back up again. I knew we had mint in the garden and feta in the fridge, so this all came together in a matter of minutes. This is a fresh salad with a bite, and is fairly filling because of the chickpeas.

Ingredients (serves 3 - 4):

1 tin of cooked chickpeas, drained and rinsed
3 or 4 scallions, chopped (I would usually use red onion, but didn't have any to hand today)
A block of good feta - it should be crumbley and salty - cut into chunky dice
2 big tomatoes, deseeded and chopped (or some cherry tomatoes)
Approx 10 mint leaves, finely chopped
Juice of 1/2 lemon


Mix together all the ingredients in a bowl, and make sure everything is coated in the lemon juice. It is ready to serve. It works on its own as a lovely lunch on a summer day, or as a side dish with barbeques or dinner parties. Sweet.

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