An incredibly bold and lively Italian-Inspired Chickpea Salad from Frances McCormack, this takes just minutes to make andis served with a Wholegrain Mustard and Balsamic Dressing. Packed with flavour, this makes a great sandwich spread or topping for a bed of greens. Serves 1 as a large salad, or 2 as a side or sandwich spread.
For the salad
1 can chickpeas, drained and minced
1 roasted red pepper (I used one from a jar), finely diced
3 sundried tomatoes, finely chopped
8 black olives, finely chopped
Large bunch basil, chiffonaded
For the dressing
1 tbsp suitable-for-vegans wholegrain mustard
1 tsp maple syrup
2 tbsp balsamic vinegar
Salt and freshly ground black pepper
1. Mash the chickpeas. Mix with all of the salad ingredients.
2. Whisk the dressing ingredients together. Season to taste.
3. Toss the salad with the dressing, a little at a time, tasting as you go (I used all of the dressing, but I like bold flavours).