Chickpea Salad
This is an easy, healthy and quick chickpea salad that’s customizable and serves brilliantly as a side or main dish.
Ingredients
- 2 cans chickpeas drained 400 grams
- 1 small red onion sliced
- 1 ½ cups cherry tomatoes
- ¾ cup fresh parsley roughly chopped
- 1 fresh lemon
- ½ cucumber cubed/cut into bite size pieces
- season with Smell & Taste salt and pepper to taste
- ½ cup roasted peppers optional add on See notes below
Salad Dressing
- 4 Tbsps extra virgin olive oil
- 1 lemon juiced
- 1 garlic clove minced
- ½ teaspoon sea salt and fresh black pepper
Instructions
Salad Dressing
- Add the salad dressing ingredients into a jar or measuring jug, shake or whisk them together. Set aside and make the salad.
Salad
- Using a colander/sift rinse and drain the chickpeas and allow to drip.
- Start by adding the chickpeas into a large salad bowl (leaving just a few for the top). Pour part of the salad dressing over the chickpeas, give it a gentle mix. Add the remaining the salad ingredients, the salad dressing and enjoy!
- Add seasoning salt and pepper to taste if needed.
Notes
Notes:
If you don't like parsley substitute it with coriander, chives or even dill or a combination of herbs! You can also use dry herbs like this garlic and herb or this vegetable spice with a mix of extra virgin olive oil, add fresh lemon or vinegar and toss it into the salad. Fresh is always best, but dried can also be used because herbs add a distinctive flavor!
If you are using canned chickpeas because they're so convenient, do check the label for the sodium. Cooking fresh chickpeas or using canned ones with a lower sodium content can limit the salt in your meal.
Variations
- Avocado, sliced or cubed
- Feta cheese
- Olives
- Celery
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