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8 minutes

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0 minutes

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Chickpea recipes

Chickpea and olive salad

Chickpea and olive salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Ingredients

1 x 400g can chickpeas in brine
200 g kalamata olives, pitted
30 g parsley, chopped
2 T olive tapenade
2 anchovy fillets, chopped
1 T extra virgin olive oil
1 lemon, juiced
sea salt and freshly ground black pepper
italian parsley - for garnish

Method

1 Drain the chickpeas and rinse under cold water. Place in a bowl with the olives and parsley.

2 Mix the olive tapenade, chopped anchovy fillets, olive oil and lemon. Season to taste.

3 Pour this over the chickpeas and olives.Garnish with Italian parsley.

Spinach lasagne

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Lentil, grilled brinjal and butternut salad with tahini dressing

Cauliflower couscous with mustard butter

Peanut butter paste

Onion bhajis

Marinated grilled baby brinjals

Bruschetta

Sweet potato gratin on a plate

Traditional samp and beans

Yorkshire pudding

Savoy cabbage rissoles

Fruit and nut camembert cake

XO sauce

Chickpea and olive salad

Chickpea and olive salad

Ingredients

Method