Spicy and Tangy Chickpea Salad

This is an all-time favourite chickpea salad. I made it a few months ago for a family and friend gathering it was a massive hit. A friend of mine has been asking me for the recipe for a while now, so here it is!

You will need:

1 cup cooked chickpeas (freshly cooked chickpeas give best results instead of canned)

one small ripe tomato (finely chopped or pureed)

about 1/2 tablespoon worth of finely diced or sliced or pureed onion – a little bit goes a long way.

chili to taste (I use on small chilli or 1/2 teaspoon red chilli powder)

juice of one lime or lemon (more or less to taste)

few tablespoons of vinegar (from one to three tablespoons, to taste)

salt and pepper

mint, fresh corriander for garnish (optional)

To make:

Combine all ingredients together. First add a little bit of lemon juice/vingear and season well. Add more to taste until you are happy with the flavour.

Allow to absorb all flavours for at least half an hour before eating. Tastes best the next day.

For best results make sure chickpeas are cooked in water seasoned with salt.

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