This chickpea salad is great on it’s own or as a side
Chickpeas, also known as garbanzo beans, are one of my favourite foods. A staple in Greek, Mediterranean or Middle-Eastern diets, they are not only high in fibre and protein, but are also packed with vitamins and minerals. They can be eaten hot or cold, but are particularly delicious in salads. This chickpea salad is full of flavour and is great both on it’s own or as a side dish.
How to prepare dried chickpeas
When it comes to chickpeas, you have two options, either tinned or dried. If you are short of time, you can use tinned chickpeas. I generally prefer to use dried chickpeas though, as I find they end up creamier and have a fuller flavour.
If you are using dried chickpeas, you will need to soak them overnight in plenty of cold water with about a teaspoon of bicarbonate of soda. The bicarb helps to soften the skins and allows the chickpeas to fully absorb the water. Before cooking, rinse them thoroughly and place in a pot of clean water. Some recipes recommend that you cook them in the same water that you soaked them in. I would avoid this, as you are soaking them to release the indigestible sugars which produce gas, and also to clean them. If you don’t change the water, you’re kind of defeating the point of soaking them. Plus, you want to get rid of the bicarbonate of soda, which could cause them to become too mushy during cooking. Lastly, try not to add salt until the end of the cooking process, as this could prevent them from softening.
Why you should use whole spices
Though I do have ground cumin in my store cupboard in case I’m a bit short of time, I cannot stress enough how much better it is to use whole spices. Most spices release an oil which quickly loses potency when exposed to the air. Ground spices have a much larger surface area and lose this oil much quicker. For the optimum flavour, you should also toast whole spices on a medium dry heat. They are done when they give off a lovely fragrant smell. Then, just grind them in a pestle and mortar or a coffee grinder.
Chickpea Salad with Cumin & Feta
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Ingredients
- CHICKPEAS:
- 250g dried chickpeas*
- 1 tsp. bicarbonate of soda
- Pinch of salt
- CHICKPEA SALAD:
- 150g tomato
- 100g cucumber, peeled
- 1 small mild red onion
- Small bunch coriander, roughly chopped
- Small bunch flat leaf parsley, roughly chopped
- 2 tbsp. extra virgin olive oil
- 1 1/2 tsp. red wine vinegar
- 1 tsp. whole cumin seeds
- 100g Greek feta
- Salt & freshly ground black pepper
Instructions
CHICKPEAS:
- Place the chickpeas in a bowl and cover generously with cold water and the bicarbonate of soda – they will expand overnight.
- The next day, rinse the chickpeas thoroughly, then place in a pot with clean water and bring to the boil.
- Skim off any scum that comes to the surface, and reduce to a simmer.
- Cooking times can vary quite drastically, so cook for 1-2 hours and check occasionally to see if they are soft and creamy. You don’t want them to be grainy, but you also don’t want to overcook them, as they will become too mushy.
- Once they are cooked, add a generous pinch of salt. Then, drain them, place in a bowl and allow to cool.
CHICKPEA SALAD:
- Finely dice the tomatoes and place them in a sieve over a bowl to remove any excess liquid.
- Finely dice the cucumber and red onion and place along with the coriander and flat leaf parsley in the bowl with the chickpeas.
- Add the olive oil and red wine vinegar to the bowl and stir through. Season with salt and freshly ground black pepper.
- Heat a pan on a medium heat, and toast the cumin seeds till they release a fragrant aroma*. Then grind them in a coffee grinder, or alternatively in a pestle and mortar and add to the rest of the ingredients.
- Cut the feta into small cubes and stir through the salad. Taste, and add more salt and freshly ground black pepper if needed.
Notes
*If you are using dried chickpeas, you will need to soak them overnight in plenty of cold water. Adding a teaspoon of bicarbonate of soda helps to soften the skins and allows them to fully absorb the water. Before cooking, rinse them thoroughly and place in a pot of clean water. This washes away any dirt, the bicarbonate of soda and the indigestible sugars that have been released overnight. Lastly, try not to add salt until the end of the cooking process, as this could prevent them from softening. *Most whole spices release an oil which quickly loses potency when exposed to the air. Ground spices have a much larger surface area and lose this oil much quicker. For the optimum flavour, you should toast whole spices on a medium dry heat, then grind them yourself.
