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Danielle Lachana

Chickpeas originated in the Middle East around seven and a half thousand years ago. They have numerous health benefits and the fact that they are high in protein makes them ideal as a meat replacement. Added to a salad, as here in this Egyptian version, they can transform it from a side dish into a nutritious light meal.

It is certainly worthwhile using fresh chickpeas although tinned chickpeas make for a quick and reasonable alternative if you do not have time to allow for soaking.

To this salad in Egypt they often add local salty white cheese, Gibna Beyda, also known as ''Domiati'' cheese. If you wish you can add Feta cheese instead.

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RECIPE

METHOD

Put the dried chickpeas in a pan and cover with cold water to a depth of about 10 cm. Leave to soak overnight, or for at least 8 hours.

Drain and rinse thoroughly. Put back in a clean pan and cover with water to at least twice the depth of the chickpeas.

Bring to the boil, cover and simmer for approximately 1 hour, or until tender. Drain and leave to cool for about 15 minutes before rinsing.

If using canned chickpeas, drain and rinse very well.

Put all the dressing ingredients in a bowl and whisk thoroughly to combine. Set aside.

Cut the tomatoes, cucumbers and onions into pieces of a similar size (around 1 cm).

Put the chickpeas in a bowl and add the vegetables. If using cheese, cut it into bite-sized pieces and add to the bowl. Stir in the cold chickpeas. Pour in the dressing and toss well to combine.

It is best to leave the salad to marinate for at least 1 hour before serving for the flavours to develop.

Serve on a bed of lettuce leaves, if liked.

Top with the parsley just before serving, if using.

Serve accompanied by pita breads and/or Egyptian fried cheese (see next week's GRR recipe at http://www.grreporter.info/en/egyptian_ovenfried_cheese/11079).