Chickpea Salad Recipe
This quick and easy chickpea salad can be eaten on its own, as a side dish or use as a wrap filling.
Equipment
small mixing bowl
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g can 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.400 g can chickpeas
- Cut the tomatoes, cucumber, pepper, and red onion into small dice.125 g baby plum tomatoes, 125 g cucumber, 1 yellow pepper, 1 small red onion
- Chop the herbs finely.2 Tbsp finely chopped coriander, 2 Tbsp finely chopped mint, 2 Tbsp finely chopped parsley
- 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.3 Tbsp olive oil, 1.5 Tbsp lemon juice, 1 large garlic clove (grated), ¾ tsp cumin
- 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.salt & pepper, dash of maple syrup (optional), chilli flakes to taste (optional)
Nutrition
Serving: 1servingCalories: 216kcalCarbohydrates: 21gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 287mgPotassium: 397mgFiber: 6gSugar: 3gVitamin A: 548IUVitamin C: 71mgCalcium: 66mgIron: 2mg