Name: Chickpea Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 400 g chickpeas; 125 g baby plum tomatoes; 125 g cucumber; 1 yellow pepper; 1 small red onion; 2 Tbsp finely chopped coriander; 2 Tbsp finely chopped mint; 2 Tbsp finely chopped parsley; 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)

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

This chickpea salad is another of my go-to dishes when I want something quick and healthy. It can be eaten on its own or as a side dish. For something a bit more substantial, I use it 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.

How to make this chickpea salad

For ease, I use canned chickpeas but if you cook your own from scratch, simple use 240g of drained chickpeas.

For vegetables, this recipe calls for tomatoes, cucumber, red onion and yellow pepper. Depending on what you have in your fridge. you can mix and match. Avocadoes and corn work perfectly too.

The vegetables are cut into small dice which is probably the most time consuming part of this recipe.

For herbs, I add finely chopped coriander, parsley and mint in equal measures of two tablespoons each. Again this is interchangeable, as long as you have around six tablespoons of finely chopped herbs.

The seasoning is left to the end with salt, pepper as well as optional chilli flakes and maple syrup. The chilli flakes and maple syrup are definitely a matter of personal taste. I like a little spicy kick and if the lemon juice is slightly too bitter, then the maple syrup does balance it out. Over to you to decide what works best for you!

Here are more chickpea recipes you may like to try:

I hope you enjoy this recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Chickpea Salad

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

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 mins

Cook Time 0 mins

Total Time 10 mins

Course Salads

Cuisine English

Servings people

Calories 293 kcal

Equipment

salad bowl
small mixing bowl

Ingredients

400 g chickpeas
125 g baby plum tomatoes
125 g cucumber
1 yellow pepper
1 small red onion
2 Tbsp finely chopped coriander
2 Tbsp finely chopped mint
2 Tbsp finely chopped parsley

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)

Instructions

Drain and rinse the chickpeas. Place them in a salad bowl.
Cut the tomatoes, cucumber, pepper and red onion into small dice.
Chop the herbs finely.
Put all the ingredients in the salad bowl with the chickpeas.
Whisk the olive oil, lemon juice, grated garlic and ground cumin together in a small mixing bowl.
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.

Nutrition

Serving: 200gCalories: 293kcalCarbohydrates: 35gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 16mgPotassium: 547mgFiber: 9gSugar: 7gVitamin A: 560IUVitamin C: 72mgCalcium: 81mgIron: 4mg

Keyword chickpeas, salad

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