Detox Summer Chickpea SaladThis is quite simply the best salad, ever, inspired by Peter Gordon. Capable of turning the most convicted of carnivores into vegetarians!   And yes, there is enough garlic in there to keep the vampires away!

Serves: 4

#1 portion of vegetables per serving

  • 450g cooked chick peas (2 x 450g tins precooked) – thoroughly rinsed
  • 3 red onions – peeled and finely sliced
  • 6 tbsp olive oil
  • 1 or 2 red chillies – de-seeded and finely chopped
  • 12 cloves garlic – peeled and finely sliced
  • 3 tbsp cider vinegar
  • 1 large bunch flat leaf parsley – roughly chopped
  • 1 large bunch coriander leaves – roughly chopped
  • 1 large bunch mint leaves – roughly chopped
  • 4 spring onions – sliced

Heat the olive oil in a saucepan, then add the onions, chilli & garlic and cook over a medium heat for approx 10 mins, stirring frequently to prevent sticking. This will seem like a lot of oil I know. This is because you are effectively making a warm dressing for the salad. Remember that olive oil is a good oil!

While this is cooking prepare your herbs and spring onions and place in a large mixing bowl.

When the onions have softened add the vinegar and simmer for a minute or so until it has almost evaporated. Turn off the heat and stir in the chick peas with a generous pinch or two of Himalyan pink rock salt and leave to cool a little for 5 mins.

Now pour the warm onion and chick pea mixture into the bowl of herbs and mix well then leave to stand for another 15 mins before serving to allow the flavours to infuse.

TIP: you can add 200g of feta cheese (preferably the authentic Greek kind made from sheep or ewes milk) crumbled, when you mix all the ingredients together, which makes it even better!

(I did not have chick peas to hand when I made this for the photo, so used pinto beans instead. Feel free to use another bean of your choice. Cannellini also work well.)