A bowl of chickpea salad

No-cook chickpea salad

By John Torode
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(1 ratings)
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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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal123
  • fat6g
  • saturates1g
  • carbs12g
  • sugars4g
  • fibre5g
  • protein4g
  • salt0g
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Ingredients

  • 400g can chickpeas, drained and rinsed
  • small pack coriander, roughly chopped
  • small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 red onion, thinly sliced
  • 2 large tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp harissa
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

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Comments, questions and tips

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TOPO
26th Jun, 2017
5.05
Delicious salad! I doubled the quantities and added a tin of butter beans too. Definitely serve with flatbread or similar to mop up the juices - I didn't and wished I had! Will definitely make again.
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