Recipe: Jo’s Chickpea Salad1 Jan 2012
Serves about 8
1 small red onion, peeled
1–2 fresh red chillies, (deseeded and chopped finely)
1 red pepper (sliced into thin strips)
1 yellow pepper (sliced into thin strips)
2 handfuls of ripe cherry red and yellow tomatoes (cut in half)
2 stalks of celery (chopped finely)
250gm black olives (pitted and diced roughly)
250 gm semi dried tomatoes (chopped finely)
250 gm feta cheese
410 gm tin corn kernels (drained)
1 bunch bok choy (chopped finely)
Extra virgin olive oil
Sea salt and freshly ground black pepper
2 x 410g jars or tins of cooked chickpeas (drained)
A handful of fresh basil
This recipe is easy to put together once you have done all the initial chopping and preparation. Place your chickpeas and corn kernels in a large bowl mix well.
Next, add the chilli, peppers, tomatoes, celery, olives, semi dried tomatoes and feta cheese. Mix together well. Now add the bok choy and basil along with the juice of two lemons.
Season with salt and pepper, and finally drizzle with a little olive oil.