Chickpea and Tomato Salad Recipe

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  • Dried Chickpeas – 175 gms or Canned Chickpeas – 400 gms, drained and rinsed
  • Ripe Tomatoes – 225 gms, roughly chopped
  • Red Onion – 1, thinly sliced
  • Fresh Basil Leaves – handful, torn
  • Romaine Lettuce – 1, torn
  • Fresh Crusty Bread – to serve

For the Dressing:

  • Green Chilli – 1, deseeded and finely chopped
  • Garlic Clove – 1, crushed
  • Juice and Zest of 2 Lemons
  • Olive Oil – 2 tblsp
  • Water – 1 tblsp
  • Pepper


  1. If using dried chickpeas, soak overnight and then boil for at least 30 minutes until soft.
  2. Leave to cool.
  3. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  4. Taste and add more lemon juice or oil if necessary.
  5. Add the tomatoes, onion and basil to the chickpeas and mix gently.
  6. Pour over the dressing and mix again.
  7. Arrange on a bed of lettuce and serve with crusty bread.

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