Chickpea and tomato salad with a spicy coriander and basil salsa
We seem to be addicted to jarred pulses. We use them as a shortcut for so many weekly meals and would only resort to tins in an emergency. The pulses are cooked to perfection, soft and full of flavour; the jars are easily recycled, or washed and reused; and you can pull together a great salad like this in no time. A mini blender is helpful here, though you can chop everything for the salsa really finely by hand if you don't have one
A decent blanket, plenty of napkins, good libations and, most of all, a bountiful selection of delicious homemade things make for the best picnic. Planning to eat outdoors can be a fool's errand with the uncertain weather in this country, so make sure that all the elements you can control are as good as they can be. And if you do get the sunny day you were praying for, won't you be glad you have a good spread to celebrate it with? These picnic-ready recipes are from Sarit Packer and Itamar Srulovich, co-founders of the Honey & Co restaurants and delis in London, known for their delicious, Middle Eastern-inspired food.
Next, why not try more picnic recipes, or more recipes from the Honey & Co co-founders?
Chickpea and tomato salad with a spicy coriander and basil salsa
Recipe information
Yield
Serves 6
Ingredients
For the salsa
Preparation
Step 1
Drain the chickpeas and rinse with plenty of boiling water.
Step 2
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.
Step 3
Add the halved cherry tomatoes and lime juice to the bowl, mix well and garnish with the coriander leaves.
