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Recipes || Chickpea Salad

chickpea salad

There are few things that I enjoy more than a hearty Chickpea Salad. You can cook it to suit all seasons. In the summer and in warmer weather I like to leave my chickpeas raw, and in the winter I gently roast them for about 30 minutes. 

I think this recipe packs a hearty punch of Mediterranean flavour, which you can easily adjust to best excite your palate by changing the amount of heat that you add to the salad. 

Sam and I eat a lot of salads because they are an easy way to pack in a load of vegetables into one meal, and they are always quick to make on a weeknight. (So instead of defaulting to pizza, we sometimes default to salad these days). 

Chickpea Salad
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 450 g of drained chickpeas
  2. 2 red onions, chopped
  3. 1 red chilli, diced finely
  4. handful of cilantro, chopped
  5. 200 g of cherry tomatoes, diced
  6. 2 cloves of garlic, diced
  7. juice of 1 lemon
  8. dash of olive oil
  9. salt and pepper to taste
Instructions
  1. Toss all the ingredients together in a large bowl and toss gently together.
Notes
  1. I served mine alongside some basmati rice and a green salad.
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calories
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Rhyme & Ribbons http://rhymeandribbons.com/










chickpea salad
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What are your favourite go-to salad recipes? 

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