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Chickpea Salad    Veg   CD   ACC    70mins

Serves 4    Cold  Vegetarian   Vegan  Pulses  Vegetables  Herbs   Salads    Accompaniment    Gluten Wheat Dairy Free  Eggless   



100g/4oz Chickpeas

3 tbsp Olive Oil

1 tbsp Cider Vinegar

Salt and Black Pepper

450g/1lb Tomatoes, sliced

1 Onion, thinly sliced into rings

2 teasp Freshly chopped Basil




1. Soak the chickpeas in a large bowl of cold water for at least 8 hours. Drain and rinse under cold water then place in a saucepan, cover with fresh cold water, bring to the boil and simmer for 1 hour or until tender. Drain and cool.


2. In a large bowl, place the oil, vinegar, salt and pepper and mix well. Add the chickpeas and gently mix, coating well.


3. To serve - place the onion and tomato slices on a shallow serving dish. Sprinkle with the basil, salt and pepper then spoon over the chickpea mixture.





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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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