Chickpea salad
Use a touch of harissa to liven up a healthy chickpea salad. It takes just 10 minutes to whip up and makes an ideal side dish for slow-cooked Greek lamb
- Preparation:
- Total:
- Serves: 6 persons
Ingredients
- 400g can chickpeas, drained and rinsed
- small pack coriander, roughly chopped
- small pack parsley, roughly chopped
- 1red onion, thinly sliced
- 2large tomatoes, chopped
- 2tbsp olive oil
- 2tbsp harissa
- 1lemon, juiced
Instructions
Step 1
Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges – this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.