Warm Chickpea Salad

Warm Chickpea Salad

From 5 Ingredients 10 Minutes page 175.

serves 1 hungry person

Sometimes I wish that chickpeas came in a smaller can. The problem with the standard size is that it’s not enough for 2 people but makes for a very large serving for one. I always have the best intentions with this salad but it’s so comforting and moreish that there are never any leftovers.

If you were in the mood for some greenery, a handful of salad leaves tossed through at the end wouldn’t go astray. Neither would a nice little side salad, but it is completely satisfying on it’s own.

1 clove garlic, peeled & finely sliced
1 sprig rosemary, leaves picked
pinch dried chilli flakes, optional
small handful whole almonds, almonds
1 can chickpeas, drained (400g or 14oz)

1. Heat a medium frying pan over a medium high heat. Add a few tablespoons olive oil.

2. When the oil is hot add garlic, rosemary, chilli and almonds (if using) and stir fry or a minute or so, until the garlic is just starting to brown.

3. Toss through drained chickpeas and continue to stir fry until chickpeas are warm and starting to brown up a little as well.

4. Season generously & serve warm or at room temp.

variations for dietary requirements:

nut free – Just omit the almonds, OR replace with another nut OR replace with a handful of fresh breadcrumbs.

carnivores – A few slices of proscuitto or jamon, torn and tossed in with the cheese wouldn’t go astray.

troubleshooting guide:

too bland – Add more salt & pepper and possibly a little more chilli.

bitter flavour – Garlic overcooked. Pick it out if you like and next time use a lower heat or cook for a shorter time.

craving some greenery? – Toss through a handful of salad leaves or even some flat leaf parsley.

reheating potential:

Excellent. Just toss in a warm pan until heated through. Keeps well in the fridge so highly recommended for work lunches.