Chick peas with sun-dried tomatoes, spring onion, mint and feta

Chick peas with sun-dried tomatoes, spring onion, mint and feta

SERVES 4 60 minutes
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INGREDIENTS

For the salad

  • 700 gr. chick peas, cooked
  • 140 gr. red peppers, roasted, cut into small dice (see pantry)
  • 140 gr. sun-dried tomatoes, cut in thin slices
  • 60 gr. olive oil
  • 30 gr. lemon juice
  • 50 gr. spring onion, finely chopped
  • 60 gr. feta, crumbled by hand
  • 20 gr. fresh mint, finely chopped
  • 20 gr. parsley, finely chopped
  • Salt

For the cooked chick peas

  • 250 gr. chick peas
  • 250 gr. onion, cut into large pieces
  • 125 gr. carrot, cut into large pieces
  • 50 gr. bacon
  • 50 gr. garlic (cloves)
  • 700 gr. water
  • Salt

DIRECTIONS

For the salad

Mix all the ingredients together and serve. It’s a good idea to allow the salad to marinate for a few hours before serving. If you need to store it in the fridge, however, make sure it returns to room temperature for 1-2 hours before serving.

For the cooked chick peas

Soak chick peas in water for 12 hours. Strain and place in a pot with 700 gr. water and bring to the boil. Lower the heat, skim and add remaining ingredients. Cover and cook over a very low heat until the chick peas are soft, approx. 1 ½ to 2 hours. Season salt and taste; make sure it is flavoursome and a little salty. Allow the chick peas to cool in their stock and then strain, keeping only the chick peas and removing the vegetables and bacon (the stock can be used in another recipe). Allow chick peas to cool at room temperature. Store in the fridge.

For the salad

  • 700 gr. chick peas, cooked
  • 140 gr. red peppers, roasted, cut into small dice (see pantry)
  • 140 gr. sun-dried tomatoes, cut in thin slices
  • 60 gr. olive oil
  • 30 gr. lemon juice
  • 50 gr. spring onion, finely chopped
  • 60 gr. feta, crumbled by hand
  • 20 gr. fresh mint, finely chopped
  • 20 gr. parsley, finely chopped
  • Salt

For the cooked chick peas

  • 250 gr. chick peas
  • 250 gr. onion, cut into large pieces
  • 125 gr. carrot, cut into large pieces
  • 50 gr. bacon
  • 50 gr. garlic (cloves)
  • 700 gr. water
  • Salt

For the salad

Mix all the ingredients together and serve. It’s a good idea to allow the salad to marinate for a few hours before serving. If you need to store it in the fridge, however, make sure it returns to room temperature for 1-2 hours before serving.

For the cooked chick peas

Soak chick peas in water for 12 hours. Strain and place in a pot with 700 gr. water and bring to the boil. Lower the heat, skim and add remaining ingredients. Cover and cook over a very low heat until the chick peas are soft, approx. 1 ½ to 2 hours. Season salt and taste; make sure it is flavoursome and a little salty. Allow the chick peas to cool in their stock and then strain, keeping only the chick peas and removing the vegetables and bacon (the stock can be used in another recipe). Allow chick peas to cool at room temperature. Store in the fridge.

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@Yiannis Lucacos

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