2 cans of chickpeas, rinsed and drained
6 tablespoons of extra-virgin olive oil
2 fresh garlic cloves, finely minced
1/2 teaspoon of chili flakes
1 cup of crumbled feta
1 cup chopped fresh mint
1 teaspoon of dried cumin
1 cup of whole almonds
1.5 tablespoons of apple cider vinegar
Thinly grated rind of 1 lemon
Salt and freshly ground black pepper, to taste
Preheat oven to fan bake 190°C. Pat chickpeas dry with paper towels if they still seem wet after draining and rinsing. Mix together 3 tablespoons of olive oil, cumin, garlic, chili flakes, salt & freshly ground black pepper Put chickpeas into a baking dish, add olive oil mixture & stir until the chickpeas are well coated with oil, then put in the oven & roast for 20 minutes. While chickpeas are roasting, wash mint leaves & roughly chop. Heat 1 tablespoon of olive oil in a fry pan. Add almonds & shallow fry for about 5 minutes on a low heat, or until lightly browned Spoon roasted chickpeas into a serving dish. Mix 3 tablespoon of olive oil & the apple cider together & then mix through the chickpeas Let chickpeas cool 5 minutes, & then stir in crumbled feta, lemon rind & chopped mint Season with more salt & fresh ground black pepper if desired. Serve warm or cold, with lemon wedges to squeeze over the finished dish.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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