Spicy Chickpea Salad
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.