As I had made couscous for lunch (delicious by the way, I'll give you the recipe some day ;-)), I was left with half a tin of chick-peas... that's how I decided that we'd be having tapas tonight!
So we had: Chick pea salad with basil & garlic, Squid al Alioli, and cured ham on bread & French rouille.
Ingredients for two (multiply accordingly):
200g of tinned chick peas (if you use dry ones, a guess a small handful per person will do)
a small tomato
half a lime
1 garlic clove, a few basil leaves
salt, pepper, chilli flakes, olive oil
First, drain the tinned chick peas, rinse briefly and drain again. Set aside in a bowl.
Deseed and finely dice the tomato (I also peeled mine, as it was a little thick-skinned, and as it was a perfectly ripe garden tomato, I simply used a knife to gently lift the skin off the flesh, and peeled it back really easily). Season with salt & pepper, and set aside.
Peel the garlic and finely chop it (I used my brand new mezzaluna herb chopper, designed by Nigella herself! :-), a brilliant wedding gift we got) - if you don't have Nigella's mezzaluna, just use any old garlic crusher, that'll do. Last, chop the basil too with the garlic. If you don't have a herb chopper, use scissors or a knife. Don't spend too long doing the basil, it loses its flavour at ligtning speed.
As soon as both ingredients are properly chopped, put them in a small bowl and add 2 tbspoons of olive oil, squeeze the juice of half a lime into the mixture, season to taste, and sprinkle with a few chilli flakes.
An different, easy to make, and refreshing salad.