Chickpea salad

Chickpea salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
220g dried chickpeas
or 750g canned chickpeas
2 small onions, 1 halved and 1 sliced into rings
1 bay leaf
1 garlic clove
1 teaspoon salt
1 orange
2 sticks celery, sliced
1/2 green or red pepper, cored, seeded and sliced

Dressing

Quantity Ingredient
1 tablespoon vinegar
3 tablespoons oil
pinch dry mustard
freshly ground black pepper
salt

Method

  1. If using dried chickpeas, soak in water overnight. Next day, drain, place in saucepan, cover with fresh cold water and add halved onion, bay leaf and garlic. Bring to the boil, skimming off any scum that rises to the surface. Cook, covered, over low heat for 2–3 hours or until tender. Drain, discarding flavourings, add salt and leave to cool.
  2. If using tinned chickpeas, drain them and rinse in a sieve under cold water.
  3. Holding orange over a bowl to catch all the juice, remove all rind and white pith with a serrated knife. Loosen segments by cutting down each side of membranes. Lift out each segment in one piece and remove any seeds. Squeeze core with remaining membrane over segments. This juice may be added to dressing.
  4. Mix orange segments, celery, green or red pepper, beans and onion rings. Beat dressing ingredients together until slightly thickened. Pour over salad and toss well.
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