Chickpea Salad Recipe

Chickpea Salad Recipe

2 tablespoons peanut oil

1 yellow (brown) onion, finely chopped

2 cloves garlic, finely chopped

1⅓ cups (440g) drained, canned chickpeas

Juice of 2 limes

¼ cup (60ml) chili oil

½ cup (20g) fresh cilantro (fresh coriander) leaves

salt and freshly ground black pepper

crusty bread, warmed, for serving

Method:

In a large frying pan or wok over medium heat, heat oil.  Add onion and garlic and cook until soft, 3-5 minutes.  Add chickpeas and stir until heated through, about 3 minutes.  Reduce heat to low, add lime juice and cook, stirring, for 1 minute.  Add chili oil and cilantro and season with salt and pepper.  Serve warm with bread.