Cookit Homepage Cookit is published by e2bn

Chickpea Salad

This recipe is in categories Healthy eating, Main courses, Party food, Picnic, Salads, Vegetarian
About this recipe
Healthiness : (14 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


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 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

If you tried this recipe and liked it, tell us about it
Comments
There is 1 comment for this recipe.
Add a comment

Name: Robyn 11th April 2018
I was looking for inspiration and found your recipe. I had to adapt- I didn't have some of your ingredients; but it's delicious with corn kernels, tomato, finely chopped snow peas and just a tiny amount of fine chopped salad onion. The dressing is lovely. Thanks for sharing
View all comments, or Add a comment

Add a comment
Required fields are bold

If you include your name it will be published next to your comment. You can use a nickname or screen name to remain anonymous. We will keep this information only whilst your comment remains on the website.

We use a third party, AP Johnson trading as Lee-Capelle, to manage, edit and verify your comment. In dealing with comments they may be able to see your account details but they are only allowed to use the information to deal with the content.

If you require more information about how we use your data or require us to remove a contribution you have made please contact: The DPO, E2BN, Unit 1, Saltmore Farm, New Inn Road, Hinxworth, SG7 5EZ






Burns Night Crannachan
Toast the oatmeal in a frying pan on a high heat until lightly brownBlend the raspberries in a...
More calendar recipes
© 2009 E2BN Privacy policy | E2BN Essex County Council Cookit
E2B® and E2BN® are registered trade marks and trading names of East of England Broadband Network (Company Registration No. 04649057)