Chickpeas are pretty under-used in this country, to be honest. In places like Morocco, Italy and Spain they are prized like our Jersey new potato. Still, we have a lot more choice now than we used to have. If you go to a Spanish deli or specialist counter, you will generally be able to find jars of cooked chickpeas in water and these are the ones you want to make this salad really good. They should look a little plumper than tinned chickpeas but, of course, both tinned ones or dried ones can be used successfully. This salad is a great one for making up as you go along; you can use different spices, sun-dried tomatoes and spicy chorizo sausages, for instance.
Nutritional Information - Amount per serving:
- Calories 228kcal
- Carbs 12.8g
- Sugar 2.9g
- Fat 15.5g
- Saturates 5.0g
- Protein 8.6g
This recipe is adapted from:
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council