Insalata di ceci – Chickpea salad – Gourmet Traveller
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Australian Gourmet Traveller recipe for Insalata di ceci – Chickpea salad
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Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Plate
Ingredients
- 500 gm dried Kabuli chickpeas, soaked overnight in cold water (see note)
- 6 golden shallots, finely chopped
- 250 ml extra-virgin olive oil (1 cup)
- 125 ml lemon juice (½ cup)
- 1 garlic clove, finely chopped
- 1 cup each coarsely chopped mint, coriander and flat-leaf parsley
- To serve: crusty bread
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