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Chickpeas with salsa verde




Source of Recipe


made it up based on something served in a tapas bar






List of Ingredients



• 2-3 cups dried chickpeas
  
• salt and pepper
  
• at least one bunch parsley
  
• small handful basil leaves
  
• small handful mint leaves
  
• 2 cloves garlic
  
• 2 spring onions, or half a red onion chopped
  
• 2-3 tbs capers
  
• 1/3 cup olive oil
  
• 1-2 tbsp dijon mustard
  
• Juice of 1/2 lime or lemon or equivalent red wine vinegar
  






Instructions



1. Soak chickpeas a day or two before for 8-12 hours. Wash and cook in salted water until tender.
   
2. If you are lazy (I was) use a food processor to chop 2/3 or so of the herbs. Hand cut the rest as fine as possible. The more you handcut the nicer the result (so long as it is finely chopped)
   
3. Mix herbs with finely chopped capers, mustard, lime, oil, salt and pepper.
   
4. Toss chickpeas through salsa verde
   
5. If desired, warm slightly before serving.
   






Final Comments


Serve with warmed flatbreads and coconut yoghurt (consider mixing a trace of lemon zest through the yoghurt