This little bump on the road does not discourage me, au contraire, it makes me crave healthier, summery meals. So I can’t way for the cold weather to be far gone and, once and for all, say goodbye to this pile of tissues.
I hope you’ll enjoy it as much as I do, and remember, keep that sweater on!
- 1 Red onion
- 1 tsp Olive oil
- 1 cup Fresh Herbs, chopped (here a mix of basil, parsley and coriander)
- 1/2 can Chickpeas
- 2,5 Tbps Cider vinegar
- 1 heaped Tbsp Feta cheese, crumbled
- Put a pan on medium-low heat.
- Slice the onion into 1/2cm thick rings and add them to the pan with the olive oil. Cook for 2-3 minutes while stirring to coat and try separate the layers (this will speed the cooking).
- Put a lid on the pan and let the onion fry for about 10 minutes, stirring once in a while. We don’t want them to colour but to become soft and translucent.
- In the mean time, wash and chop the fresh herbs and reserve them in a mixing bowl, followed by the drained and rinsed chickpeas.
- After 10 minutes the onions should be soft. Remove the lid and pour in the cider vinegar. Mix and cook until all the liquid has evaporated.
- Turn the heat off and let cool for a few minutes.
- Add the onions to the herbs and chickpeas. Crumble and scatter the feta cheese on top and with your finger tips gently mix the salad.
- If you plan on eating this salad as a side dish, then you’ll have 2 portions. I highly recommend letting the onions cool down completely before mixing them with the cheese and the fresh herbs. If not, everything will melt and wilt, not very appetizing the next day.
- This is not really a tip, more a comment. Pay attention to the colour of the onion before and after the vinegar is mixed in. The transformation is incredible.