This recipe started out as Jamie Oliver’s recipe, but ended up being morphed into something a bit different (as usual!). His “Summer Chickpea Salad” involved a bit of cooking but for a hot weather fast salad I thought this one was pretty good, and I had to sub out some of the ingredients, anyway.
I love Jamie’s recipes because they are generally so flexible and his style of writing them is so inspiring. I hope you like my “mods”!
1 small onion, finely sliced
2 cloves garlic, minced
1-2 large tomatoes
1 yellow pepper
large can (around 500mL) chickpeas, drained and rinsed
handful fresh mint, cut in ribbons (chiffonade)
handful fresh basil, cut in ribbons
200g feta cheese, crumbled
juice of one large lime
olive oil (EVOO)
sprinkle chili pepper flakes (to taste)
dash Tabasco (to taste)
sea salt and freshly ground pepper
Combine first eight ingredients in salad bowl, mixing well. Dress with remaining ingredients, adding “hot” ingredients sparingly until you get the “heat” you like – you don’t want to overwhelm the other flavours in the salad.
Enjoy al fresco!