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.