300gMiddle Eastern cucumbers, (c. 3 medium), cut into 1 cm dice
75gradishes, (c. c. 3 mini), cut into 1 cm dice
15gflat-leaf parsley, without thick stems, finely chopped
5gmint, leaves, finely chopped
3Tbsplemon juice
3Tbspextra virgin olive oil
salt and pepper
How I make it
Mix the spring onion, tomato, cucumber and radish with a little salt and pepper. Set aside.
Make sure your chickpeas are drained and well dried. The less moisture, the less the oil will spit.
Heat a thick-bottomed frying pan over medium/high heat. Add the olive oil and chickpeas. Fry until starting to brown, stirring regularly, 4-5 minutes. Add the spices, as well as some salt and pepper, and fry for another 30 seconds to a minute. Take off the heat. Check for seasoning.
Add the remaining salad ingredients to the salad. Mix well and season to taste with salt and pepper.
Serve the chickpeas and salad immediately side by side.
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