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Chili crisp chickpea salad

Servings 4

Ingredients

  • 1/2 small red onion, diced
  • 1 garlic clove, grated
  • 1 tablespoon black or rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons chili crisp, or more to taste
  • 2 Persian/Lebanese cucumbers, trimmed, quartered lengthwise and sliced
  • handful chopped mint
  • handful chopped parsley
  • 2 (15.5-ounces / 440g) cans chickpeas, drained
  • salt and pepper
US Customary - Metric

Instructions

  • In a large bowl, add the red onion, garlic, black or rice vinegar, sesame oil and chili crisp. Toss to combine. Next add the cucumber, chickpeas, mint, and parsley and toss to combine.
  • Season with salt and pepper, and serve.

Notes

The chili crisp you use will really affect the flavour of this salad, so use one that you love. Every brand of chili crisp will be a bit different so try a few to find one that suits your palate. Some are mild and more savory, others have tingly Sichuan peppercorns.  
White beans like cannellini or butter beans would work here too!