Good lunchtime salad, this. Or supper, if you fancy a light meal but not entirely rabbit food.
Chickpeas are actually a tasty snack, not difficult to make. They just need a bit of oomph – raid your spice cupboard and anything red or yellow will do. I also like them cheesy – coated in Parmesan or even grated Cheddar or Gruyère. Then, all they need is toasting in the oven, tossing every now and then, or frying in a dry pan, like for the salad below.
I’m not a falafel person – when mashed or ground, chickpeas totally lose their appeal to me. Hummus is not my cup of tequila either – okay, tasty on pita, but that’s basically eating bread (albeit flat) with gruel (glorified). I know. I’m in the minority. Mind you, I’m not dissing those little funny peas altogether, as long as they keep their shape. We all strive to, don’t we?