Spicy Chick­pea Salad

Getaway (South Africa) - - FOOD TAPAS -

You can re­place the fresh toma­toes with sun-dried toma­toes (which are eas­ier to trans­port). Add some colour with braaied mielie ker­nels and fresh chill­ies. Serves 4

• 1 can (410g) chick­peas, drained and rinsed

• 3T ex­tra-vir­gin olive oil

• 2t pa­prika

• 2t chilli flakes

• 8 rosa toma­toes

• ¼ cup chopped pars­ley

• salt and pep­per

Place the chick­peas in a hot pan with 2 tea­spoons olive oil, pa­prika and chilli flakes, al­low­ing the chick­peas to in­fuse with flavour for 5 min­utes.

Re­move from the heat and place in a bowl.

Halve the toma­toes and add to the chick­peas. (If us­ing sun-dried toma­toes, slice about 16 and add to the bowl.)

Dress the salad with olive oil, pars­ley, salt and pep­per to taste.

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