Half a red onion very finely sliced
1 red bird eye chilli finely chopped
Juice of one lemon
2 tbs olive oil
1 large jar of chickpeas
1 small tin of kidney beans
1 medium beetroot grated
2 large carrots grated
Handful of mint roughly chopped
Handful of basil torn
1 pack of feta cheese
1 tbs lin seeds
1 tbs sunflower seeds
In a large bowl mix the onion with the chilli and stir in the lemon juice and olive oil and mix well, adding some salt and pepper. Leave to one side for 20 mins to take the raw taste off the onion.
Heat the chickpeas until lukewarm with a couple tbs water. Once warm take off the heat and mash about 1/4 until a rough paste.
Stir the chickpeas into the onion and lemon and mix well to make sure the paste takes on the oil and lemon juice. Add the kidney beans, carrot and beetroot and stir together.
Finally add the herbs and crumble in the feta keeping some larger chunks. Check the seasoning and add more salt and lemon juice if necessary.
Serve and sprinkle on the seeds (if using) on each serving.
Can also add chopped tomatoes and cucumber – but only if not planning to keep left overs as will go too soggy.