A delicious accompaniment to salads and simple to make.
400g tin chickpeas, drained
Handful of fresh herbs, finely chopped
1 garlic clove crushed
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper
Mix all the ingredients together in a bowl, season and cover. Marinade preferably overnight.
Use as a main ingredient in a salad. Mix with chopped tomatoes, cucumber, peppers and serve on shredded lettuce.
Make a mixed salad as above and add shredded leftover meat from your Sunday roast. The salad works well with chicken, lamb, pork and beef.
Use as a replacement for potatoes or bread.