Chickpea Salad Recipe

This quick and easy chickpea salad recipe can be eaten on its own, as a side dish or used as a wrap filling.

"can be eaten on its own, as a side dish or used as a wrap filling."

This protein-packed salad is tossed in a simple lemon and olive dressing. Ground cumin adds some warm and earthy notes, you could also experiment and add some pomegranate!

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Chickpea Salad Recipe

Prep Time: 10 mins

Cooking Time: 0 mins

Serves: 4

Ingredients

• 400g chickpeas

• 125g baby plum tomatoes

• 125g cucumber

• 1 yellow pepper

• 1 small red onion

• 2 tbsp finely chopped coriander

• 2 tbsp finely chopped mint

• 2 tbsp finely chopped parsley

For the dressing

• 3 tbsp olive oil

• 1.5 tbsp lemon juice

• 1 large garlic clove (grated)

• ¾ tsp cumin

• salt & pepper

• dash of maple syrup (optional)

• chilli flakes to taste (optional)

Method

1. Drain and rinse the chickpeas. Place them in a salad bowl.

   
   

2. Cut the tomatoes, cucumber, pepper and red onion into small dice.

   
   

3. Chop the herbs finely.

   
   

4. Put all the ingredients in the salad bowl with the chickpeas.

   
   

5. Whisk the olive oil, lemon juice, grated garlic and ground cumin together in a small mixing bowl.

   
   

6. Toss the dressing with the rest of the ingredients. Season to taste with salt and pepper. Add a dash of maple syrup and some chilli flakes if desired.

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Summary

You can store this chickpea salad in an airtight container in the refrigerator. It should stay fresh for about 3-4 days.

Keep in mind that the vegetables may become softer as they marinate in the dressing over time.

This dish can be served as either a main dish or a side dish. It’s hearty enough to stand alone as a meal when you add protein and can also complement other dishes as a side salad.

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