Malou: Coriander seeds, fresh herbs and lemon transform these buttery, plump chickpeas into a simple lunch full of springtime flavour. I picked a load of wild garlic, but you don't need it – any mix of fresh soft herbs will do. I love dill! Don't skip on the coriander seeds, they add pops of lovely citrusy flavour.
Malou's recipe is a light serving for 2 people, but go ahead and double or triple the quantities if you're feeling hungry or are looking to serve this as a part of a dinner party platter.
1 big handful of mixed fresh herbs, roughly 30g in total (I love the combination of dill, parsley and wild garlic, if it’s in season)
1 tsp wholegrain mustard
The juice of ½ a lemon
3 tbsp extra virgin olive oil
Directions
Roughly bash the coriander seeds so they're broken but not ground to a powder. Add to a large dry frying pan over a medium heat with the chickpeas, cumin and a pinch of salt.
Fry quickly (about 5 mins) until the chickpeas are dry and the spices are smelling great. Use a wooden spoon to carefully scrape the bottom of the pan.
Combine the mustard, lemon juice, olive oil and a pinch of salt in a large bowl. Finely chop the herbs and add to the bowl too. Add a splash more oil to reach a looser, glossy consistency.
Tip the chickpeas into the dressing and toss well. Season to taste with salt and a grating of lemon zest, if you like.
HUGE thanks to the legend that is Malou Herkes who let us share this #beanspo on our website for all you champs to enjoy. Malou is a Food Writer and Editor of The Forgotten Pantry and previously worked for Jamie Oliver. Check out more of her delicious recipes on her Instagram here.
