Chickpea salad

chickpea salad chickpeas coriander greek salad meze side salad

N/A

Source

Ingredients

400g can chickpeas, drained and rinsed

small pack coriander, roughly chopped

small pack parsley, roughly chopped

1 red onion, thinly sliced

2 large tomatoes, chopped

2 tbsp olive oil

2 tbsp harissa

1 lemon, juiced

Method

Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges – this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.