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Le Chaudron recipe
Salade de pois chiches aux tomates séchées
Chickpea salad with sun-dried tomatoes and feta
⏱ 15 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)canned chickpeas
200 g (7 oz)sun-dried tomatoes in oil
1red onion
200 g (7 oz)feta
100 g (3½ oz)Kalamata olives
1cucumber
1bunch of flat-leaf parsley
1bunch of fresh mint
5 tbspextra-virgin olive oil
3 tbsplemon juice
2 clovesgarlic
1 tspground cumin
1 tspdried oregano
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 400 g (14 oz) canned chickpeas
- 200 g (7 oz) sun-dried tomatoes in oil
- 1 red onion
- 200 g (7 oz) feta
- 100 g (3½ oz) Kalamata olives
- 1 cucumber
- 1 bunch of flat-leaf parsley
- 1 bunch of fresh mint
- 5 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the 400 g (14 oz) of canned chickpeas and rinse well under cold water. Drain and pat dry with paper towels.
- Drain the 200 g (7 oz) of sun-dried tomatoes, saving 1 tbsp of their oil for the dressing. Cut them into thin 5 mm (¼ in) strips.
- Peel the red onion and slice it very thinly. Soak for 5 minutes in cold water with a little vinegar to soften its bite, then drain and pat dry.
- Peel the cucumber in stripes, leaving some green for color. Halve it lengthwise, scoop out the seeds and cut into thin 5 mm (¼ in) half-moons.
- Drain and pit the 100 g (3½ oz) of Kalamata olives. Cut the feta into even 1 cm (⅜ in) cubes — these two give the salad its Greek soul.
- Make the dressing in the small bowl: mix the extra-virgin olive oil, the sun-dried tomato oil, lemon juice, finely chopped garlic, ground cumin, dried oregano, salt and pepper. Whisk hard until glossy.
- Finely chop the parsley and mint, including the thin stems for extra flavor.
- In the large bowl, combine the chickpeas, sun-dried tomatoes, red onion, cucumber, olives, feta and herbs. Pour over the dressing and toss gently with a spatula.
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