Chickpea salad







Cook Time

120-130 Min


  • 500g/1lb 2oz dried chickpeas, soaked in cold water overnight
  • 2 large carrots
  • 1 large onion
  • 3 cloves garlic
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 2 tablespoons white wine vinegar
  • freshly ground black pepper
  • Drain the beans and put in a saucepan. Cover with water and bring to the boil with the carrots, onion, garlic and 3 tablespoons of the olive oil. Simmer for 2 hours.
  • Add the salt and simmer for a further hour until the chickpeas are cooked. Add water if necessary to keep them covered.
  • Drain, reserving the liquid, but discarding the carrot, onion and garlic. Serve the chickpeas hot with a little of the liquid, a teaspoon of vinegar, the remaining olive oil and a sprinkling of pepper.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}