Thursday, April 17, 2008
I love chickpeas in any form (especially felafel) and think they are very good in salads. Drain a 400g can and rinse well. Toss with a few cumin seeds and maybe a bit of harissa, some torn coriander, sliced spring onion, a slosh of olive oil, squeeze of lemon and plenty of black pepper. Serve with grilled white fish or crispy-skinned chicken.