Easy Chickpea Salad

Things are really hotting up here, and as you can see from my latest posts, my meals are becoming lighter and fresher ready for the summer. Especially as we know worse is to come… I’m not looking forward to experiencing the famous summer wind “el terral” which you get in Southern Spain. Apparently it’s like having a hairdryer blowing in your face all day and all night. Like I said, can’t wait.

So anyway, today’s recipe is light and summery and absolutely perfect accomapanied by a cool glass of gazpacho (cold tomato soup) or ajoblanco (cold almond soup) whilst sat on a terrace in the shade.

Preparation:    15 minutes                                     Servings: 2 people as a main course           Cooking time: None                                                                                                                        Total:                 15 minutes

Ingredients:

For the salad:

1 can of chickpeas (garbanzo beans)

1/2 red pepper

1/2 – 1 courgette

1 carrot

1 spring onion

coriander and parsley, chopped

For the dressing:

1 tsp of unrefined sea salt

1 tbsp balsamic vinegar

1 tsp tahini

1 tsp tomato puree

1 tsp green peppercorn mustard (I used this one – not a sponsored link)

3 tbsp extra virgin olive oil.

First make the dressing. Put all the ingredients in a screw top jar, close the lid, shake until all the ingredients are well combined. For the salad, rinse and drain the chickpeas. Dice the courgette and red pepper. Slice the spring onions into rounds. Peel the carrot then with the peeler make carrot shavings. Put all the salad ingredients into a bowl. Shake the dressing again and pour over the salad.  Mix it so everything is coated in dressing and sprinkle with the chopped herbs. If you have time to let the salad sit and absorb the dressing, even better.