• 1 can chickpeas
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • bunch of fresh coriander
  • half a lime (zest and juice)
  • 1 tbsp olive oil for cooking
  • 1 tbsp extra virgin olive oil for dressing
  • 1 red chilli
  • Cherry or baby plum tomatoes, halved
  • Chopped garlic
  • Chopped smoked almonds (optional)
  • salt and pepper to taste
  • Lettuce
  • 120g quinoa (optional)


  • STEP 1
    Drain chickpeas and dry on kitchen paper. Heat oil in a frying pan. Add cumin, coriander powders and garlic, and cook for a few seconds. Add chickpeas and stir to coat with the spices. Add salt and pepper, and lime zest and a handful of chopped coriander. Add halved cherry tomatoes and some sliced chili. Cook until chickpeas are turning a little golden.
  • STEP 2
    Make a salad with chopped lettuce, and any other salad ingredients you fancy. Add chickpeas when cooled (but nice if still warm).
  • STEP 3
    Make a dressing with extra virgin olive oil, lime juice, salt and pepper and chopped coriander. Drizzle over the salad, and add chopped almonds, if using.
  • STEP 4
    OPTIONAL Prepare quinoa as per instructions on the packet. Att to the salad and gently combine.

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