I came home a little earlier than usual and wanted to eat something quite light, hence this Black Chickpeas Salad with Coriander.
Of course, this was not going to be enough as a meal for two, so alongside the Black Chickpeas Salad with Coriander, I made a Tomato Tarte Tatin. It made for a nice change. The feta here is optional, I used it as that is what I had in the fridge, but you could substitute it with halloumi cheese or if your going for a vegan or dairy free option, perhaps smoked tofu. I think you need a soft texture with the nutty black chickpeas and the fragrant herb brings it all together.
What I like about this salad too, it that it is quite seasonal in colours - going all autumnal, but also a perfect salad to knock up for a Halloween feast if you are planning a vegan or vegetarian Black Food Menu.
Please don't worry too much if you can't find black chickpeas where you are, just substitute it with the traditional kind, but do try and find them - You will always find them in South Asian supermarkets or greengrocers and they are sold as Kala Channa. However, I have noted over the past couple of years, even supermarkets are selling Indian brands labelled as Kala Chana and they are reasonably priced, you can get three tins for a pound in some places (see here), and in a time of austerity - every pound matters. You can even find the dried variety too, but that takes a little more forward planning.
I am sharing this Black Chickpeas Salad with Coriander with Souper Sundays hosted by Kahakai Kitchen. I mentioned before, I don't always get to join in, but it is a pleasure when I do. Thanks for hosting Deb; and also #EatYourGreens Vegetarian and Vegan Blog challenge hosted by me this month. Eat Your Greens is also co-hosted by The VegHog. Please do join in. For those of you who have not participated before, please Follow this link on how to join in .
Black Chickpeas, Feta and Coriander Salad
Serves 4 as a side dish
1 x 400g tinned black chickpeas, drained, rinsed. Optional: simmered in water for a few minutes to take the cold edge off.
4 tablespoons extra virgin olive oil
Juice of 1 lemon
1 medium red onion, finely sliced
2 garlic cloves, crushed
1/2 teaspoon chilli flakes
4 spring onions, sliced
200g feta cheese, crumbled
Salt and pepper to taste
A handful of fresh coriander, chopped
In a large bowl, whisk together the olive oil, lemon juice, then whisk in the onions, garlic, chilli flakes and spring onions.
Then carefully stir in the black chickpeas, then carefully fold in the feta cheese and coriander.
Season with salt and pepper to taste.
Set aside for an hour or so for the flavours to combine.
Adapted from this recipe.