The Canny Cook Tomato and crispy chickpea salad recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Canny Cook Tomato and crispy chickpea salad recipe By Eleanor Maidment - May 8, 2022 With the weather a little warmer, salads are back on the menu – and I can’t stop making this moreish recipe. Rising food prices – along with all our other bills – have been difficult to digest. But with clever product swaps and creative cooking you can still eat well and cut costs. That’s where I aim to help in this new weekly column. Over the past year I’ve been making changes to my cooking habits that have been so positive I can’t wait to pass them on. I am eating less meat by bolstering dishes with more pulses (pot-roast chicken with rosemary and cannellini beans was a winter saviour), and using cured meats such as chorizo as a seasoning rather than a main ingredient. I no longer buy quinoa or bulgur wheat in ready-cooked pouches. Dried varieties are much better value and, I think, superior in taste and texture. I’m avoiding being sucked into bulk-buy offers; instead, I’m batch-cooking to fill my freezer with delicious meals. ‘Eat seasonally’ is every food editor’s motto, but things really do taste better that way. Plus they cost less and you appreciate them more not having them all year. This month is the most glorious for homegrown produce: brimming with broad beans, asparagus, peas and new potatoes. I hope that I can pass on even a fraction of the pleasure I’ve found in my new pared-back kitchen. Tomato and crispy chickpea salad recipe Getty Images METHOD Drain a can of chickpeas and toss with 2 tbsp olive oil, 1 crushed garlic clove and 150g bread torn into chunks. (I always freeze the ends of loaves to make croutons at a later date.) Season and roast in an oven for 10 minutes at 200C/180C fan/gas 6. Then sprinkle over 1/2 tsp zaatar (or dried thyme or oregano, or nothing if you don’t have any of these) and stir. Roast for a final 5 minutes. Toss everything in a bowl with the tomatoes (cut into wedges) and a simple dressing of olive oil, red wine vinegar and a dash of honey. Serve scattered with a little soft goat’s cheese and fresh basil leaves. NOTE This cost assumes you already have some basic store cupboard ingredients. Do you have a great recipe for eating well and cutting food bills? Email [email protected]. If we print it here, we’ll send you a bottle of champagne. *Prices taken from Sainsbury’s and correct at time of going to press RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved