Chimichurri Chickpea Salad
It started off life as a simple chimichurri. Then when it grew up, it became a chickpea and chimichurri salad, with delicious pieces of Sicilian Olive, touches of oregano. Gusts of basil and chilli, like how I imagine a summer breeze to taste. But enough of the crap - it's bloody delicious. We've got Argentina to thank for the base. Cheers! Recipe follows:
200g Sicilian Green Olives, pipped and chopped
1 Red Chilli (not too spicy!) seeded and finely chopped
1/2 a Telegraph Cucumber, finely diced
1 Green Capsicum, Minced
1 Red Onion, finely sliced
800g Chickpea (soaked/brined)
1 Big Bunch of Italian Flat-leaf Parsley,
1 Handful of Fresh Basil
1 Handful of Fresh Oregano
1/2 Cup Red Wine Vinegar
1/2 Cup Extra Virgin Olive Oil
Soak the onion in the vinegar for 20 minutes. They'll lose a bit of bite, soften, and brighten in colour.
After that, drain the chickpeas and add them to the mixture. Add basil and oregano. Mix until well combined.
Hand-mince the flat-leaf parsley until super-finely chopped, including the stems. Mix that through as well.
From there, at the capsicum, chilli, cucumber, olives. Mix in until really well combined. Pour in the olive oil, mix again and then salt and pepper to taste.
A great little accompaniment to steak, or fantastic on it's own!