Light and zingy and packed with flavour. I like this salad served with a simply grilled fish such as snapper or as a light starter.
"Pretty tasty. Not a family hand-down but an old recipe I have used for ever and have adjusted with time - in our house which is often veggo, it becomes a monster main salad with some yummy bread or could be a side dish with anything, fish, meat, whatever... "- Katie Davies.
Pictured: Chickpea salad with fresh herbs and haloumi
2 x 400g canned chickpeas, drained
Juice of a lemon
2 tbsp chopped parsley
2 tbsp chopped coriander
2 tbsp extra virgin olive oil
1 garlic clove, crushed
Splash of Tabasco
Sea salt and ground black pepper
Half a small red onion, finely chopped
100g oily herbed black olives
100g sun-dried tomatoes, sliced
2 red bell peppers, char-grilled, peeled and sliced
225g Haloumi
100g rocket
In a bowl, mix chickpeas with lemon juice, herbs, olive oil, garlic, Tabasco, red onion, salt and pepper. Add olives, sliced sun-dried tomatoes and sliced red peppers. Allow flavours to absorb into chickpeas.
Cut Haloumi into 1cm thick slices. Baste with olive oil then grill or fry for about 1 minute each side until golden on outside.
Make a mound of rocket leaves on each plate. Divide the chickpea salad between plates. Place Haloumi slices on top.
Drizzle any remaining dressing over and enjoy immediately.
Serves 4 - 6