No-cook salad with tomatoes, chickpeas and rose harissa
This simple tomato and chickpea salad from Meera Sodha is fast food at its finest. As Meera notes below, it's worth sourcing good chickpeas for this if you can, or using ones you've cooked from dried. Extracted from Dinner by Meera Sodha (Fig Tree, £27), Photography by David Loftus.
Meera says: 'The perfect assembly job. For when it’s too hot to cook but you still want to eat something delicious. Pre-cooked jarred chickpeas are fantastic for salads, because they are ludicrously creamy. If you have only tinned, use two tins and to get rid of any chalkiness, put the chickpeas and their water into a saucepan, bring to a boil and simmer for 5 minutes, then drain, to get super-soft chickpeas. Belazu makes an incomparable rose harissa. '
Ingredients
Metric
Imperial
Dressing
- 3 tbsp of rose harissa
- 3 tbsp of extra virgin olive oil
- 3 tbsp of lemon juice, from 1-2 lemons
- 1 tsp fine salt
Salad
- 700g of jar of cooked chickpeas
- 1/2 red onion, finely sliced
- 30 baby plum tomatoes, 300g, halved
- 1 cucumber, 350g, deseeded and cut into 1cm half-moons
- 20 pitted Kalamata olives, halved
- 20g of fresh coriander
- 30g of fresh mint, leaves picked
- pitta bread, or flatbreads, to serve
Method
Put all the dressing ingredients into a bowl and stir
- 3 tbsp of rose harissa
- 3 tbsp of extra virgin olive oil
- 3 tbsp of lemon juice, from 1-2 lemons
- 1 tsp fine salt
Drain the chickpeas, tip into a large bowl, and add the onion, tomatoes, cucumber and olives
- 700g of jar of cooked chickpeas
- 1/2 red onion, finely sliced
- 30 baby plum tomatoes, 300g, halved
- 1 cucumber, 350g, deseeded and cut into 1cm half-moons
- 20 pitted Kalamata olives, halved
Pour the dressing over the vegetables and mix well
Finely chop the coriander and all but a small handful of mint leaves. Sprinkle over the chopped coriander and mint, and fold through the salad
- 20g of fresh coriander
- 30g of fresh mint, leaves picked
To serve, toast the pitta breads or heat the flatbreads and cut into pieces
- pitta bread, or flatbreads, to serve
Tip the salad out onto a serving platter, scatter over the remaining mint leaves and serve with the bread on the side
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
