Tim’s Chickpea and Fennel Salad
A simple and delicious salad which can be varied endlessly to suit whatever is available.
Ingredients
500g dried chickpeas (soaked overnight)
Half a bulb of fennel, finely sliced (a mandolin is useful for this)
Half a cucumber, cut into small cubes
Handful of mint, chopped finely
Large shallot, small onion or two spring onions, chopped finely
Handful of pitted olives, halved
Large handful of toasted sunflower or pumpkin seeds
For the dressing
2-3 tablespoons of olive oil
1 teaspoon of mustard
1 tablespoon of lemon juice or vinegar
Salt and pepper
Half a teaspoon of finely chopped garlic
1 teaspoon dried oregano
1 teaspoon honey to taste or Balsamic vinegar
Additions
Cherry tomatoes or artichokes from a jar are lovely additions. The dressing can also be changed to suit your tastes with different vinegars, lime juice, agave syrup, mustards and so on. A tablespoon of finely chopped capers also works well.
Method
1. Drain chickpeas and place in a large saucepan, add water to cover by 8-10cm. Bring to the boil and then simmer for about 50 minutes until tender. It may take an hour or a bit longer.
2. Allow to cool but can be used when still warm when they will actually absorb the flavours really well. Some of the chickpeas can also be mashed and used to thicken the dressing.
3. In a large bowl mix the sliced fennel, cubes of cucumber, chopped mint, chopped shallot or onion and pitted olives. Mix everything together.
4. Then make the dressing. Mix together in a jar the olive oil, mustard, lemon juice or vinegar, salt and pepper, chopped garlic, dried oregano and honey to taste. If using Balsamic vinegar this may not be necessary. Adjust to taste.4. Shake all of these in a jar, pour over the salad and combine everything well with your hands (if you don’t mind a bit of mess) or a large spoon otherwise!
5. Just before serving scatter a large handful of toasted sunflower or pumpkin seeds over.