This salad started out as tuna and chickpea fishcakes but my mixture didn’t bind enough so I tasted some and it was really yummy and the texture of the chickpeas tasted like couscous. I think tomatoes will probably feature a lot in my blog as they are so delicious this time of year. This salad was full of flavour and texture.
Ingredients (serves 2)
For the chickpea couscous
- 1 tin of chickpeas, drained and rinsed (400g)
- 1 red chilli, deseeded and finely chopped
- 1 shallot, finely chopped
- juice of a lemon
- 1 tin of line caught tuna
- 4 sorrel leaves, stalks removed and finely chopped
- 2 tbsp coriander leaves, chopped
- 2 tsp cumin seeds, (toasted for 1-2 mins to release their flavour)
- good pinch of sea salt
For the salad
- 1 pack of watercress
- 8 cherry tomatoes, quartered
- 2 sorrel leaves, stalks removed roughly chopped
- pinch of salt
- Start by adding the tomatoes to a small bowl, add the sorrel leaves and a pinch of salt and stir with your hands, they will start to release their juices that you can use as a dressing on the watercress.
- Add the chickpeas to a food processor and blitz until a couscous texture is formed. Tip into a bowl and add the rest of the couscous ingredients and mix with a fork to combine.
- To serve, split the watercress between 2 serving bowls. Add the tomatoes and pour any of the tomato juices over the watercress. Finish by topping with the chickpea mixture. Enjoy.