For ➍1 small red onion, peeled, finely sliced
1–2 fresh red chillies, deseeded, finely sliced
2 handfuls of ripe red or yellow tomatoes, roughly chopped
2 lemons
extra virgin olive oil
sea salt & freshly ground black pepper
410 g jar or tin of chickpeas, drained, or 4 large handfuls of soaked & cooked chickpeas
a handful of fresh mint, chopped
a handful of fresh green or purple basil, finely ripped
200 g feta cheese*
Finely slice the red onion and chillies then roughly chop the tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of 1½ lemons and about 3 times as much good extra virgin olive oil. Season to taste.
Heat the chickpeas in a pan, then add 90% of them to the bowl. Mush up the remaining chickpeas and add these to give a creamy consistency.
Allow to marinate for a little while and serve at room temperature.
Just before serving, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point.
Place on a nice serving dish and crumble over the feta cheese.
*Or mozarella, sprinkled with some sea salt. For a non-vegetarian version, use grilled chorizo sausages.
Read a tip on cooking dried chickpeas.
Read the tip on making a quick risotto.
