Charred chickpea chopped salad

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Step 1

Cook the chickpeas over an open flame until lightly charred. I use a metal sieve - you can get one at any commercial cooking store. Make sure to put them in dry. If you oil them before toasting, they’ll smoke out your house and could even cause a grease fire. When they’re charred, transfer them to a bowl and season with extra virgin olive oil, lemon juice, salt, pepper and some smoked paprika - use whatever you like.

Step 2

Make the dressing in the bowl you plan on using for the salad. Add the oil, vinegar, oregano, mustard, garlic, lemon juice, salt, and whisk until completely combined. I like to add the sliced red onion to the dressing at least 30 minutes before I make the salad. Leaving it to rest takes the edge off the onions and garlic and gives the oregano time to hydrate and flavour the dressing.

Step 3

It’s really important to think about each bite when chopping the vegetables. I keep the lettuce and radicchio a bit bigger so they can wrap around the other ingredients, giving you the perfect bite. The rest gets chopped to pretty much the same size - small enough to get most of them in one bite.

Step 4

I often add everything other than the lettuce and radicchio to the dressing so they soak it all up - adding the lettuce and radicchio just before serving so they stay crisp.