Salads
Chickpea salad
Chickpeas, crunchy vegetables and a lemon and cumin dressing. Filling enough to be a meal on its own.
- 15 min15 prep · 0 cook
- EasyDifficulty
- 320 kcalper serving
Ingredients
4 servings
- cooked chickpeas (400 g)2 cans
- Ripe tomatoes2
- Cucumber1
- Red pepper1
- Red onion½
- Chopped parsley3 tbsp
- Lemon1
- Ground cumin1 tsp
- Olive oil4 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Drain and rinse the chickpeas and let them drip dry.
- 2
Dice the tomatoes, cucumber and pepper, and finely chop the onion.
- 3
Whisk the lemon juice with the oil, cumin, salt and pepper.
- 4
Mix the chickpeas with the vegetables, parsley and dressing.
- 5
Let it rest for a few minutes so the flavours blend, then serve.
Tips and questions
- Can I use dried chickpeas?
- Yes: 300 g dried chickpeas, soaked overnight and simmered for about 1½ hours, give roughly the same amount as two tins.
- How long does it keep?
- Up to 3 days in the fridge, and it improves after a few hours. Add the cucumber on the day if you want it crunchy.
- How can I add more protein?
- Tinned tuna, a hard-boiled egg or crumbled feta all go well and turn it into a full meal.
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