Serves: 4
Preparation time: 1 hour 15 minutes
Soaking time: overnight
Cooking time: 30 minutes

A zingy and spicy yet fresh salad – perfect for a summer lunch.



1Soak the chickpeas overnight in cold water. Drain, place in a saucepan, and cover with fresh water. Bring to a boil and boil for 30 minutes. Drain again, reserving the cooking water. Divide the chickpeas between two bowls.

2Peel the zest from the lemon, cut into julienne strips, and reserve. Juice the lemon.

3Put the chickpeas from one bowl in a food processor. Add the cumin and a little of the cooking water from the chickpeas and grind to a paste. Add lemon juice, salt and pepper, and enough olive oil to process to a smooth hummus. Divide the hummus between four individual serving bowls.

4Peel the grapefruit and divide them into segments, removing all pith and membrane. Cut the segments into small pieces. Peel the onion and chop finely. Remove the stalks from the cilantro and reserve the leaves.

5Add the grapefruit, sunflower seeds, vinegar, curry powder, cilantro leaves, and onion to the second bowl of chickpeas. Moisten with olive oil and mix all the ingredients together. Add salt and pepper to taste. Place in a serving dish and garnish with the lemon.

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