Warm chickpea salad

Chickpea salad
Originally uploaded by framboise.

Soaked some chickpeas last night, and set them on the boil while we went out to vote this evening. Decided to have a chickpea salad from, yet again, New Covent Garden Soup Company’s Soup & Beyond cookbook. (OK, I’m going to have to abbreviate them to NCGSC or future soup or bean posts will take forever!)


  • 400g dried chickpeas, soaked overnight in plenty of cold water (or 2 tins, rinsed well)
  • 1 shallot
  • half a lemon
  • 1 tbsp white wine vinegar
  • 6 tbsp extra virgin olive oil
  • a handful of herb leaves (They recommend mint leaves, but our local shop never has them in, so it had to be coriander, which goes v. well with chickpeas.)


  1. Boil the chickpeas in plenty of water for one hour (or warm through tinned chickpeas).
  2. In the meantime, prepare the vinegrette. Mix the chopped shallot, lemon juice and white wine vinegar. Slowly whisk in the olive oil until you get an emulsion.
  3. Drain the chickpeas, and toss in the vinegrette, adding a handful of torn herb leaves of your choice.
  4. Serve warm and with bread or rice. It works well on its own too, particularly for scoffers like us.

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