Xenia's 'Chicken' / 'Tuna' Chickpea Salad

Categories

• Salad
• Lunch

Preparation Time

5 to 10 minutes.

Makes

2 to 4 Servings.

Ingredients

• 1 tin chickpeas.
• 1 shallot or spring onion¹.
• Pinch salt.
• Generous splash cider vinegar.
• Tablespoon olive oil.
• Teaspoon parsley. Dried or fresh².
• Pinch ground black pepper.

Equipment

• Mixing bowl.
• Fork.

Method

1. Drain chickpeas³ and empty into bowl.
2. Add oil and vinegar to bowl.
3. Mash chickpeas with a fork, not making too smooth.
4. Add herbs and spices (salt, pepper, parsley).
5. Dice shallot or slice onion and stir into the salad.

Serving suggestions

We love this on toasted sourdough bread with garlic. Also great for sandwich fillings, but can of course be eaten alone.

Notes

1. If using spring onions we would recommend using 2 or 3.
2. We tend to use dried for convenience, but fresh would likely be nicer.
3. This can be saved for meringues or other recipes.