Chickpea Peasant Salad
This salad is a variant of the traditional Greek salad so common around the eastern Mediterranean. It uses the usual tomato and feta but has the addition of chick peas and watercress to lift it to new heights.
8oz Chick Peas
1 Clove Garlic
1 Red Pepper
2 Bunches Watercress
1 Tablespoon Chopped Parsley
8 Tablespoons (100ml) French Dressing
4oz Feta Cheese - optional
- Wash and soak the chick peas over night. When soaked rinse and put in a pan cover with water and bring to the boil. Once boiling turn down the heat and simmer with the pan covered until they are cooked, this could be at least an hour. Once the chick peas are cooked remove from the heat, strain them and rinse with plenty of cold water and leave to cool. In an emergency use a tin!
- Peel and chop the onion finely and mix with the cooked chick peas.
- Wash and drain the pepper, tomatoes, watercress and parsley.
- Cut the pepper into two lengthways, pull out the seeds and white pith from the end and discard. Cut each half into medium slices across the width and then into halves again down the length.
- Coarsely chop the watercress, cut the tomatoes into wedges and finely chop the parsley.
- Finely chop the garlic, make French dressing (as below), add the garlic and blend. If you have not got a blender just add the chopped garlic to the dressing anyway.
- When ready to serve, mix everything together and add the Feta cheese, cut into cubes.
- You can vary this by using the juice of a lemon and a good dollop of olive oil instead of the French dressing, add the chopped garlic to the other ingredients in the mixture before adding the lemon juice and oil and garnish with some chopped oregano and thinly sliced lemon.