Recipe: Chickpea salad

Bowl of chickpea salad

I’ve recently been trying to think of ways to make our lunches healthier and easier. We generally take leftovers to work because they are home cooked and healthier than a packet sandwich. Also, as we don’t eat much meat it’s tempting to base most lunches around cheese – however delicious this may be, it’s not healthy.

This is a raw, healthy and delicious lunch that doesn’t cost much to make. It can be easily adapted to suit your taste by adding other ingredients and makes a great accompaniment to barbecue food.

You will need:

  • 1 can of chickpeas (Napolina are good)
  • 2 tomatoes
  • 2 carrots
  • 1 lemon
  • Handful of fresh basil leaves
  • Handful of fresh coriander leaves
  • 2 spring onions
  • 1/2 – 1 small red onion
  • Splash of rapeseed or olive oil

Chickpea salad recipe

1. Drain chickpeas

Drain your chickpeas and rinse thoroughly.

2. Add the carrots

Coarsely grate the carrots. You could use carrot matchsticks but I prefer grated carrot because it holds the ingredients together well.

3. Add the veggies

Chop the tomatoes into 1cm dice, finely chop the onion and spring onions. Mix with the carrots, chickpeas, lemon and oil.

4. Add herbs

Fresh herbs are best but you can use dried herbs if you only have those available. Finely chop the basil and coriander and add to the bowl.

5. Add lemon juice and oil

Add the lemon juice, a bit of lemon zest and a good splash of rapeseed oil and mix.

6. Mix and taste

Mix everything together and have a sneaky taste, adjust ingredients to taste


Why not try adding cooked marinated chicken, rice or fish? You could also add your salad to a tortilla or flatbread to make it more substantial.

This can be made the night before as the olive oil and lemon juice will keep it moist until the next day.

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