Chickpea salad

Jess spotted Tessa Kiros’ beautiful colelction of family recipes, Falling Cloudberries, earlier this year in a small but well stocked bookstore in Port Fairy. Craig ordered it online and we were looking forward to its delivery – unfortunately our new puppy Beth found it before us and enjoyed taking a hefty chunk from the front cover and nibbling the spine. So we bought another copy and donated the worse for wear copy to a good home. We’ve only ever used chickpeas in curries or pilafs but thought this Greek salad looked like a healthy option that stands out from our normal leafy green salads. We both really enjoyed this salad (and the recipe for Finnish meatballs which Craig’s mum cooked for us). It won’t be long before we attempt other recipes from this stunningly photographed collection of recipes.

Recipe (adapted from Tessa Kiros’ Falling Cloudberries)
Serves 6-8 as a side (or 2 dinners + 2 leftover lunches)

  • 2 cans of chickpeas, drained and well rinsed
  • 1 large red onion, chopped
  • 5 garlic cloves, finely chopped
  • 1 red chilli, seeded and finely chopped
  • ~200g feta, crumbled
  • ~100g kalamata olives
  • 4 spring onions, chopped
  • a bunch of parsley, chopped
  • half a bunch of coriander, chopped
  • 1-2 chargrilled red capsicums, choppped
  • juice of 1 lemon
  • Olive oil
  1. Heat ~3T of olive oil and fry the red onion until cooked through
  2. Add the garlic and chilli and cook just for a few seconds until you can smell the garlic. remove from the pan and let cool
  3. In a large salad bowl, add all the ingredients including the olive oil from the pan and another tablespoon or two of olive oil
  4. Season with salt and pepper
  5. Enjoy!
    We chose to have this during the week as our whole dinner, it made enough for one large bowl each, and two smaller leftover serves for lunch. However it would make enough as a side for 6-8 people
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