20 MINS | FEEDS 4

Fried Chickpea, Tomato & Cucumber Salad

This is perfect for a hot summer’s day, full of juicy tomatoes and crunchy cucumber.

METHOD

1. Bring a medium pot of water to the boil. Gently lower the eggs in and set a timer for 8 minutes. Once the timer goes off, transfer to a bowl of iced water to stop the cooking process.

2. Drain the tin of chickpeas and pat dry in a clean tea towel. Heat 2 tbsp ghee or olive oil in a large frying pan, add the dry chickpeas and season with a good pinch of salt. Let them fry for approximately 5 minutes until crispy, stirring regularly, then take off the heat and let cool.

3. To make the dressing whisk all of the ingredients in a small bowl, season with salt and pepper.

4. Roughly chop the cucumber and tomatoes. Finely chop the onion and dill. Peel and halve the eggs.

5. To assemble, pile the cucumber and tomatoes onto a large platter. Drizzle over the dressing and scatter over the crispy chickpeas. Top with the egg halves, onion, dill and chilli flakes. Season the eggs with a little salt and enjoy.

INGREDIENTS

6 eggs

1 tin of chickpeas

1 medium cucumber

2 large ripe tomatoes or lots of cherry tomatoes

½ small red onion or a few spring onions / chives

2 tbsp ghee or olive oil

Pinch chilli flakes, to taste

Small bunch dill or parsley / basil / your fave herb

Dressing

Juice of 1 lemon

4 tbsp extra virgin olive oil, divided

¼ tsp dijon mustard

Sea salt & pepper