Zesty chickpea salad

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What do you think of chickpeas (are they called garbanzo beans in the USA)? I’m a bit unsure – they’re great whizzed up, but so often I find them dry and pasty. So when I started experimenting with chickpea salad ideas I really, really didn’t think I’d like any of the end results. How wrong I was – left to marinade in a flavourful, zesty dressing, the chickpea can become a pulse of note!

Terribly simple to make, but rather stunning to look at, this salad has converted me! Next step, to find a cooked chickpea recipe that also delights my taste buds!

Chickpea Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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  • 1/2 red onion, finely sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red chilli, finely chopped (or a whole one if you like a bit more heat)
  • 1 tin chickpeas, drained and rinsed
  • 1 sprig mint, roughly chopped
  • 1 sprig basil, also roughly chopped
  • Juice of 1/2 lemon
  • 3 tbsps extra virgin olive oil
  • Salt
  • (If you eat dairy, some feta would be nice crumbled over the top)

– Whisk together the lemon, oil and salt. Taste and set aside.
– Combine all the other ingredients.

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– Pour over the dressing and stir well
– Leave to marinade for at least 2 hours before eating.

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17 Comments Add yours

  1. isabella says:

    Yum, looks delicious!!
    XOXO,
    Isabella

  2. vegantarian lifestyle says:

    Well this looks really nice. Great photos!
    Lou

    http://vegantarianlifestyle.com

  3. Gorgeous! I think I’m going to make this for lunch. Yum. 🙂

    1. lucylox says:

      Did you? Hope you enjoyed x

  4. Meagan Shugart says:

    I bet this would be great with some avocado, too and I never tried marinating chickpeas before! Such a good idea, thanks for sharing. ☮

    1. lucylox says:

      That would be a great addition 🙂

  5. Heddi says:

    Looks great! Yes, sometimes we call them “garbanzo beans” in the US, but I think they’re still more commonly referred to as chickpeas. 🙂 I toss them with olive oil and cumin and roast them in a hot oven for about 20-30 minutes until they get a little crispy. A good savory snack. I’ve been wanting to give some of these recipes a try too. http://www.thekitchn.com/17-things-to-make-with-a-can-of-chickpeas-recipes-from-the-kitchn-206512#_

    1. lucylox says:

      Mmm now that is a good idea 🙂

  6. Lucy says:

    have you got Hugh Fernley Whittingstall’s Veg Everyday? there is a great recipe for north african chickpea and squash stew. i don’t like squash or chickpeas that much but i love that dish (l leave out the pasta and serve with couscous instead – means the left overs are more useful). i am really enjoying your blog – lots of lovely ideas.

    1. lucylox says:

      Ooh like the sound of that! I’ve not got that one – it’s now on my Christmas list! 🙂

  7. I previously had the same feelings towards chickpeas, but they definitely can be brought to life. This dish sounds great! 🙂

    1. lucylox says:

      Thanks! I’m slowly being converted, but I’m not sure it’ll ever be true love!!

  8. Sophie33 says:

    I love them all the way, roasted they are even more fantastic! I love this easy combined salad a lot, often I vary the ingredients . I also love chickpeas in tofu scrambles or even in an omelette!
    Mmmmmmmm,….😋

    1. lucylox says:

      I just tried roasted the other day – yum! 🙂

      1. Sophie33 says:

        yum, indeed! 🙂 xx

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