chickpea salad with olives and capers
Course
Light Lunch
,
Packed Lunch
,
Side Dishes
Cuisine
Dairy Free
,
Egg Free
,
Gluten Free
,
Low FODMAP
,
Nut Free
,
Paleo
,
Soya Free
,
Vegan
,
Vegetarian
Servings
Prep Time
2
10
minutes
Servings
Prep Time
2
10
minutes
Ingredients
400
g
tin of chickpeas
240g net weight (reserve the liquid to use as aquafaba)
1/2
red onion
sliced
2
tbsp
olive oil
50
g
olives
torn roughly
20
g
capers
rinsed and drained
1
tbsp
lemon juice
1/4
tsp
sumac
40
g
parsley
chopped
Instructions
Slice the onion thinly and fry for 7-8 minutes in 1 tablespoon of the olive oil.
Meanwhile, mix all the other ingredients to a bowl. Stir in the onion, season and serve.
Keeps well for 2 days in an airtight container in the fridge, and great for packed lunch.