Chickpea veg salad

    30 min

    This salad tastes even better if you let it sit in the fridge for 1 hour before serving.

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    Serves: 4 

    • 1 (400g) tin chickpeas
    • 2 tablespoons freshly squeezed lemon juice
    • 150g cherry tomatoes, cut in half
    • 100g sprouts or rocket leaves
    • 1/2 red onion, minced
    • 1 small bunch fresh basil, minced
    • 3 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • salt and pepper
    • dried thyme
    • 2 hard boiled eggs, cut in half
    • 25g Parmesan cheese shavings

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Rinse and drain chickpeas, place in a salad bowl and drizzle with lemon juice. Set to one side for 10 minutes while you prepare the other ingredients.
    2. Add tomatoes, sprouts, onion and basil to chickpeas.
    3. In a small bowl whisk olive oil, vinegar, salt and pepper till smooth.
    4. Add Parmesan to salad, sprinkle with thyme and drizzle with dressing. Toss well and serve garnished with egg halves.


    For a vegan salad, omit the eggs and Parmesan cheese and add tofu instead.

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