Chickpea and tomato salad with a spicy coriander and basil salsa

Ingredients

500 g chickpeas after straining from 700 g can 

200 g cherry tomatoes, halved

 

1 lime, juiced

 

Handful of coriander leaves, to serve

For the salsa

2 plum tomatoes

Small bunch of coriander leaves

Small bunch of basil

1 lime, zest

2 garlic cloves, peeled

½ red chilli, deseeded

3 tbsp olive oil

 

Preparations

Drain the chickpeas and rinse with plenty of boiling water.

For the green salsa, blitz all the ingredients apart from the olive oil with ½tsp salt and some freshly ground black pepper in a small food processor until it forms a paste. Remove the green salsa to a large mixing bowl, add the olive oil and the rinsed chickpeas, and mix well to coat.

Add the halved cherry tomatoes and lime juice to the bowl, mix well and garnish with the coriander leaves.

 

 

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