& more chickpeas please

My obsession with chickpeas is truly endless. Will I ever tire of them? Probably not. They’re perfect.

Here’s a beautiful little salad from Green Kitchen Stories that I tweaked to my own liking, perfecto for a little lunch or dinner. I present to you the Chickpea Za’atar salad:

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We mentioned Zatar in this episode of Flavour and I can’t get enough of it, seriously lifted the aubergine and made what really could have been a boring salad into something summery and exotic. I also have a deep love of aubergines (something I’ll come back to in the next few weeks – have been craving an eggplant parmiggiana sandwich for moons…I tried wording that with aubergine, I swear but this is the one time eggplant works better, I swear.) so trying it with a new spice was exciting and wonderful. Kind of like when you start dating again after being in a boring relationship and a whole new world is introduced.

So, you will need:

Two beautiful aubergines

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Za’atar (the green) and Sumac (the red)

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Roasted red peppers (yes, this time I used a jar mostly because I love the oil they use in this for a dressing BUT roasting them and using THOSE oils is wonderful too.)

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Feta – or any other soft goats cheese, I just love the sharpness of feta and it’s my personal favourite cheese.

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Prepped and ready chickpeas (this includes canned because they are as prepped and ready for 80p as you can get) however feel free to click the picture below to see how to do it from scratch.


Dice the aubergines and coat liberally in olive oil and the spices and then whack into the oven for about 40 minutes or until they look browned and beautiful.


Then of course, once that’s done it’s off to just whack it all into a bowl together, top off with the feta and some greenery, usually parsley, but I used spinach (because I had a craving) and happy days! The original recipe calls for tomatoes, but I didn’t have any so used the roasted red peppers HOWEVER I tried it the next day with both the peppers and some tomatoes and it was pretty sexy, so would also recommend that, but if you’re Gwyneth Paltrow and have decided tomatoes are bad for you (say WHAT?!) then this is just right.

Happy eating!



Today I decided to make some crispy chickpeas, a favourite snack AND it’s healthy (a rarity for me snack wise…or in general). They’re nice and versatile and you can flavour them any which way you damn well please, which is fun. They even beat crisps. Sometimes.

I’m boring (or classic?) though and just went with a chilli/garlic/salt combo. You can use the canned – it’s faster and less time consuming, but I prefer to have the dried ones just because I feel they taste a bit nicer and weirdly, I like the process of it.

Soak overnight


Rinse, boil for an hour and then (you can skip the first two with canned!) layout on the pan – put on chosen spices, olive oil and salt.



Whack it in the oven on 120 for about 45 mins until nice and browned (I like mine properly charred, but as with most things, it’s up to taste – the important thing is that they get CRUNCHY. AND SEXY. If you use the nice golden ones a guide that’s the ideal colour for optimum crunch, any less and it’ll be too soft.


Munch away homies!