This is a recipe which I have put together for the West Cork People Holiday guide. I wrote it with people staying in holiday accommodation in mind so it’s very simple and ready for good weather
Here’s hoping for sunshine!
Here is a recipe for a summer chickpea salad, which can be made by opening cans and jars. It’s a very popular dish in Spain where they use an incredible amount of canned beans and tuna in the kitchen. It’s very tasty and nutritious and makes for easy holiday cooking or indeed anytime cooking. This makes a great lunch and is perfectly portable for a picnic.
It is worth splashing out on a decent can of tuna as you definitely get what you pay for. White tuna, also known as Bonito del Norte is delicious and quite a different animal from standard tuna. This is used widely in Spain but isn’t as well known here. It’s worth seeking out. Ortiz is the most well-known and widely available brand, the only trouble is that once you’re seduced it’s difficult to return to the other kind.
If you don’t like tuna or are a vegetarian substitute the tuna with feta cheese.
Summer Chickpea salad
1-2 cans chickpeas
1 small red onion
2 large red peppers or one jar roasted peppers
200g cherry tomatoes
1 small can tuna – Ortiz is best, or about 100g feta cheese
a handful fresh parsley
1-2 cloves garlic, peeled
2 tbs sherry vinegar or red wine vinegar
4 tablespoons extra virgin olive oil
If you are using fresh peppers you need to roast them first. Pre-heat the oven to 200c and place the peppers directly onto the shelf. Cook for ten minutes then turn and cook for further 5-10 minutes. The peppers are ready when the skin is blistered. Take the peppers from the oven and pop them into a plastic bag. This will make them sweat and the skins will be easier to remove. When the peppers have cooled enough to handle peel away the skins and remove the seeds.
If you are using a jar of roasted peppers drain them.
Cut the peppers into long strips then cut into approx 5cm pieces
Peel and chop the onion and halve or quarter the cherry tomatoes, depending how big they are.
Drain the chickpeas and rinse.
Drain the can of tuna and flake the fish with a fork..
Put all of the above ingredients into a bowl and season with a little salt and pepper. Peel and chop the garlic and whisk together with the vinegar and olive oil.
Pour the dressing over the salad and gently toss together.
Chop the parsley and scatter over the top.
Best served at room temperature.