I have broad beans, peas, climbing beans, various brassica plants, carrots, beetroot, turnips, chard, lettuces and herbs - all this squeezed into my small garden plot, pots and containers. I promise to share them with you as they grow, especially when I come to harvest them. Right now though, may I share with you this flavoursome Chickpea, feta and parsley salad.
I served this Mediterranean inspired salad with some seasonal Jersey Royal potatoes. It was really good.
Serves 4 - 6 as a side-dish
1 x 400g tinned chickpeas, drained, rinsed and set aside
200ml olive oil
Juice of 1 lemon
1 medium red onion finely sliced, preferably with a mandolin
2 - 3 cloves of garlic, crushed
2 red chillies, finely sliced with seeds
200g feta cheese, crumbled
4 spring onion, sliced
a handful of parsley, minced
Black pepper to taste
In a large bowl, whisk together the olive oil and lemon juice, then add the onions, garlic, chillies, spring onions and parsley. Stir in the chickpeas and pepper to taste. Finally, crumble over the feta and stir gently to combine. Set aside for an hour or so for the flavours to combine. Then serve.