Warm chickpea and herb salad
Serves 4
Ingredients:
400 g (14 oz) dried chickpeas,
soaked overnight
1 cinnamon stick
150 g (5 oz) small baby new
potatoes, scrubbed clean
Salt and freshly ground pepper
Large bunch mint,
finely chopped
1
/
2
bunch fresh flat-leaf parsley,
roughly chopped
For the vinaigrette:
1 tsp whole grain mustard
4 tbsp lemon juice
6 tbsp extra-virgin olive oil
1 clove garlic, crushed
Method:
1. In a solid container, cover the chickpeas with
boiling water, add the cinnamon stick and
cook under pressure at 120°C for
10–15 minutes or 100°C for 20 minutes.
Drain, discard the cinnamon, season and
keep warm.
2. Cook the potatoes in a perforated container
at 120°C for 7–10 minutes or 100°C for 14–
20 minutes, depending on size.
3. Mix together all the ingredients for the
vinaigrette.
4. Transfer the chickpeas and potatoes to a
serving dish, then scatter over the mint and
parsley leaves. Add the vinaigrette and toss
to coat. Adjust the seasoning and serve
while warm.
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