Chickpea Salad (Rebidosalata)

A lovely main dish salad, perfect for picnics!

4 T (Greek) olive oil

2 T balsamic vinegar

Juice and zest of 1 lemon

2 cloves garlic, pressed

salt, pepper, ground fenugreek and paprika to taste

400 g cooked chickpeas (or canned, rinsed)

3 large, firm tomatoes, chopped

4 shallots, sliced and rinsed

1 cucumber, peeled and chopped

Small bunch of chervil, rinsed and chopped fine

Small bunch of cilantro, rinsed and chopped

A few sprigs of fresh mint, rinsed and chopped


Make a dressing with the oil, vinegar, lemon, garlic, salt, pepper, fenugreek, and paprika and stir in the chickpeas.

Allow the flavours to mingle for ½ hour, then add the tomatoes, shallots and cucumber. Right before serving, add the herbs and mix well.