Recipe: Warm chickpea salad

GINNY GRANT
Last updated 14:49 12/03/2014
chickpea
Aaron McLean
VEGGIE DINNER: Chickpeas are surprisingly filling, and so this salad is more than just a side.

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This easy dish makes for the perfect light dinner and will do you nicely for lunch at work the next day too.

NEED TO KNOW

Main ingredient Chickpeas
Type of dish Salad
Course Lunch
Cooking time <30 min
Serves/makes 4
Special options Vegetarian

Preparation time: 10 minutes  

Cooking time: 15-20 minutes 

3 tablespoons extra virgin olive oil
1 small red onion, finely chopped
1 teaspoon cumin seeds
3 tablespoons white wine vinegar
2 x 400g cans chickpeas, drained, rinsed
250g green beans, trimmed
2 cobs sweet corn, husks removed (or 11⁄2 cups frozen corn)
1⁄2 cup pitted green olives
1 red chilli, deseeded, thinly sliced
1 cup coriander leaves
100g firm goat's cheese, crumbled

1. Heat 1 tablespoon of the oil in a frying pan over medium heat. Add the onion and cumin seeds and cook until soft but not coloured. Put in a bowl with the vinegar and remaining oil.

2 Meanwhile, put the chickpeas in a saucepan and cover with water. Bring to the boil then simmer gently for 10 minutes or until heated through. Drain and add to the bowl with the onion.

3 Cook the green beans and corn cobs in a saucepan of boiling water until just tender. Use a sharp knife to remove the kernels from the cobs. Add the green beans and corn to the chickpeas, along with the olives, chilli and coriander leaves. 

4 Toss to combine then taste and season with salt and freshly ground black pepper. When ready to eat, add the goat's cheese and serve with crusty bread.

Cook's notes: Try to keep a stash of cooked chickpeas in the freezer - they are a lot tastier home-cooked and ideal for dishes such as this.

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