Chickpeas are a protein-packed legume (pulse) high in fibre, folate and zinc, and has been said to help with weight loss. Chickpeas are also really versatile in the kitchen. You can eat them hot or cold and they can act as the star of the meal, or a support.
You can roast them, add them to salads, use them as a substitute for croutons in soups or turn them into a simple snack with big flakes of sea salt. And of course you can always purée them to create a silky-smooth hummus.
- 3 cups cooked Pouyoukas dried chickpeas
- 1 small handful fresh mint, chopped
- ½ red chilli, deseeded and finely chopped
- juice of 1 large lemon
- small punnet cherry tomatoes, finely chopped
- 3 Tbsp (45 ml) olive oil
- 1 small red onion, finely chopped
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) sumac
- 4 portions fresh salmon
- fresh lime or lemon wedges, to serve
- For the minty chickpeas, in a large bowl combine the chickpeas, mint, chilli, lemon juice, tomatoes, olive oil and red onion. Season well with sea salt and freshly ground black pepper and set aside.
- For the salmon, combine 1 tablespoon olive oil and sumac to form a paste. Spread onto the fish, fry in a non-stick frying pan skin side down for 3-4 minutes on either side. The skin should be crisp, while the fish is still pink and moist.
- Serve the sumac salmon with minty chickpea salad and plenty of fresh lemon or lime.