Lebanese salad


High flavour chickpeas, oregano and tomatoes.

This is a Fairtrade adaptation of a recipe by Susannah Booth, published in the Guardian on Saturday 17th August, 2013.

A Lebanese dish, with quantities for 4 serving portions.

This recipe contains the following types of ingredient: plants and fungi.


75 g
FAIRTRADE dried apricots
20 ml
FAIRTRADE red wine
400 g can
150 g
100 g
cherry tomatoes
small red onion
30 g
fresh herbs (oregano, parsley, mint)
20 ml
Zaytoun FAIRTRADE olive oil
5 g
sea salt



Chop the apricots into pea-sized pieces (scissors work well) and put them in a small bowl. Cover with Fairtrade wine and set aside to marinate whilst you prepare the rest of the ingredients.

Rinse the chickpeas under cold running water, drain them, and put them in a salad bowl.

Wash, top and tail the radishes and chop fine.

Quarter the tomatoes.

Skin the onion and chop fine.

Add the radishes, tomatoes and onion to the chickpeas.

Wash the herbs, then shake them dry and trim out any woody stems. Chop very fine to release maximum flavour and aroma. Add the herbs to the salad.

Drain the apricot pieces and add to the salad, and turn to mix.

Dressing the salad.

Juice the lemon discarding skin and pith.

Combine the oil, lemon juice, and salt in a dressing shaker.

Pour the dressing over the salad, turn to coat everything, and chill in the fridge for 30 minutes or more.


Serve chilled with a flatbread.