Chickpea Salad
About this recipe
Healthiness : (13 votes)
Difficulty: 
Preparation Time: 10 minutes
Cooking Time: No cooking required
Number of servings: 4
This is a vegan recipe
Preparation Time: 10 minutes
Cooking Time: No cooking required
Number of servings: 4
This is a vegan recipe
Ingredients
- 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
Equipment
- Weighing Scales
- Knife
- Chopping Board
- Tablespoon
- Teaspoon
- Colander
- Jug
- Whisk
Making and cooking it
Always wash your hands before preparing food. - To wash the chickpeas, tip them in a colander, over the sink. Run cold water over them and leave to drain.
- Put the chickpeas in a serving bowl
- Add the tomatoes, peppers and herbs
- In a jug, whisk together the olive oil, lemon juice, mustard and salt and pepper
- Pour over the chickpea salad
- Toss together, to mix the dressing evenly through the salad, and serve
Chickpea Salad - print view
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