No-cook chickpea salad

Name: No-cook chickpea salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 400g can chickpeas,drained and rinsed; small pack coriander,roughly chopped; small pack parsley,roughly chopped; 1 red onion,thinly sliced; 2 large tomatoes,chopped; 2 tbsp olive oil; 2 tbsp harissa; 1 lemon,juiced

By John Torode

Rating: 5 out of 5.19 ratings
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Preparation and cooking time
- Prep:10 mins
- no cook
Easy
Serves 6

Use a touch of harissa to liven up a healthy chickpea salad. It takes just 10 minutes to whip up and makes an ideal side dish for slow-cooked Greek lamb

Gluten-free
Healthy
Vegan
Vegetarian

Nutrition: Per serving
Nutrient	Unit
kcal	123
fat	6g
saturates	1g
carbs	12g
sugars	4g
fibre	5g
protein	4g
salt	0g

Ingredients

400g can chickpeas, drained and rinsed
small pack coriander, roughly chopped
small pack parsley, roughly chopped
1 red onion, thinly sliced
2 large tomatoes, chopped
2 tbsp olive oil
2 tbsp harissa
1 lemon, juiced

Method

STEP 1
Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges – this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.

Goes well with

Recipe from Good Food magazine, June 2017

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Rating: 5 out of 5.19 ratings

No-cook chickpea salad

Ingredients

Method

Goes well with

Comments, questions and tips

Rate this recipe

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