By Ashraf Saleh
Is your tribe sick and tired of the same meals on repeat week-after-week? If you answered yes… you’re not alone. And that also means you’re looking for a quick and easy dish to work into your mid-week menu – this chickpea, parsley and feta salad will impress even the fussiest lil’ eaters. Serve as a side with your fav protein.
Time: 30 minutes, plus soaking overnight
200 g (7 oz) dried chickpeas
¼ teaspoon bicarbonate of soda (baking soda)
1 cup chopped flat-leaf (Italian) parsley
100 ml (3 ½ fl oz) sherry vinegar
200 g (7 oz) feta cheese
50 ml (1 ¾ fl oz) extra virgin olive oil
1 telegraph (long) cucumber, peeled and ribboned
½ teaspoon ground cumin
Soak the chickpeas overnight. The next day, drain and add 1.5 litres (52 fl oz/6 cups) water. Bring to the boil and cook for about 15 minutes, or until tender. Add the bicarbonate of soda, then drain. Combine the chickpeas with all of the remaining ingredients and mix well. Serve as a salad, vegetarian entrée or as an accompaniment to any main meal.
Coya – French, Middle Eastern Cuisine, RRP $39.99, is available from all good book retailers or online from New Holland Publishers