Recipes/ Starters

Chickpeas salad

Chickpeas salad

It’s hot, really. Sometimes it happens even here and we get something called “hourly summer”: the one hour you’re gasping for cool air, the next you’re looking for a sweather and taking out the umbrella (once more). But sometimes you get lucky and it’s hot around 5 o’clock and you get to prepare a nibble or a starter (depending on the quantities served) that is cool and refreshing and light.


  • chickpeas
  • mint leaves
  • cherry tomatoes
  • onions (red for more color)
  • zest and juice of a lemon
  • olive oil
  • salt&pepper


  1. in a bowl put some chickpeas (I used half a can, and yes, I use canned chickpeas), add the chopped tomatoes, onionsthe spring onions and chillies and mint leaves;
  2. add the juice and the zest of a lemon, add the olive oil;
  3. season with maldon salt and black pepper.

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