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Chickpea Salad

This recipe is in categories Healthy eating, Main courses, Party food, Picnic, Salads, Vegetarian
About this recipe
Healthiness : (13 votes)
Difficulty:  1 out of 5 difficulty
Preparation Time: 10 minutes
Cooking Time: No cooking required
Number of servings: 4
This is a vegan recipe

  • 250g (10oz) canned chickpeas, drained and washed
  • 1 x 15ml spoon (tablespoon) of chopped fresh coriander
  • 1 x 15ml spoon (tablespoon) chopped fresh parsley
  • 1 x 15ml spoon (tablespoon) of chopped fresh mint
  • 2 large vine ripened tomatoes, diced
  • 1 red pepper, halved, deseeded and diced
  • 1 green pepper, halved, deseeded and diced
  • 2 x 15ml spoon (tablespoon) extra virgin olive oil
  • 2 x 15ml spoon (tablespoon) lemon juice
  • pinch sugar
  • ½ x 5ml spoon (teaspoon) Dijon mustard
  • pinch sea salt
  • black pepper
  • Weighing Scales
  • Knife
  • Chopping Board
  • Tablespoon
  • Teaspoon
  • Colander
  • Jug
  • Whisk
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. To wash the chickpeas, tip them in a colander, over the sink.  Run cold water over them and leave to drain. 
  2. Put the chickpeas in a serving bowl
  3. Add the tomatoes, peppers and herbs
  4. In a jug, whisk together the olive oil, lemon juice, mustard and salt and pepper 
  5. Pour over the chickpea salad
  6. Toss together, to mix the dressing evenly through the salad, and serve
Chickpea Salad - print view  Chickpea Salad - print view

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