Cilantro, Chickpea & Lemon Salad
A bright, no-cook salad of chickpeas tumbled with masses of cilantro, lemon and cumin. Comes together in minutes.
Method
- 01
Warm the cumin briefly in a dry pan until fragrant, then tip it into a large bowl with the olive oil, the juice of the lemon and the crushed garlic.
- 02
Add the drained chickpeas and the cilantro and fold everything together.
- 03
Season with salt, taste, and add more lemon if it needs lifting. Serve at room temperature.
Similar recipes
Chicken with Sumac, Pomegranate & Herbs
Thighs marinated with sumac and lemon, roasted over onions until the skin crisps, finished with pomegranate seeds and a handful of herbs.
Jerusalem
Roasted Cauliflower with Sumac & Tahini
Whole florets roasted until their edges char, then dressed warm with a loose tahini sauce sharpened by sumac and lemon. Serves as a generous side or a light main.
Jerusalem
Baked White Fish with Cherry Tomatoes
Fillets baked over blistered cherry tomatoes with olive oil and herbs — light, fast, and forgiving.
Salt, Fat, Acid, Heat
Buttered Basmati Rice
Fluffy basmati cooked by absorption and finished with butter and salt. The reliable backbone for almost any dinner.
Salt, Fat, Acid, Heat