Chickpea Salad with Cumin and Coriander

    8 hours 15 minutes

    Chickpeas and yellow capsicums in a garlicky olive oil and vinegar dressing. This is great for bring-a-plates or potlucks. Allow time for it to sit overnight.

    47 people made this

    Serves: 16 

    • 2 cloves garlic, minced
    • 1/4 teaspoon salt
    • 7 tablespoons olive oil
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons white wine vinegar
    • 2cm fresh ginger, grated
    • 1 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • 5 (400g) tins chickpeas, drained
    • 2 yellow capsicums, seeded and chopped
    • 1 bunch spring onions, thinly sliced
    • good handful finely chopped fresh coriander

    Preparation:15min  ›  Extra time:8hours chilling  ›  Ready in:8hours15min 

    1. In a large bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin and cayenne pepper.
    2. Add the chickpeas, yellow capsicums, spring onions and coriander. Mix with the dressing. Cover and chill in the refrigerator 8 hours, or overnight.

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    Reviews in English (29)


    Used different ingredients. This was just amazing. I adapted it as follows: (1) Halved the recipe; (2) Did not use onion; (3) Added an extra splash of lemon juice and vinegar (and used cider vinegar; didn't have white-wine); (4) 1/4 heaping teaspoon of ground ginger (didn't have fresh), a little extra cumin, and only a pinch of cayenne; (5) substituted one can of chickpeas for a can of rinsed black beans - was low on chickpeas; and finally (6) added some sliced meaty green olives, marinated in olive oil only. Really fabulous salad!  -  29 Sep 2008


    Used different ingredients. Recipe was great, but even better when mixed with fresh corn salad. The crunch of the corn and capsicums along with the chickpeas was a very nice blending of flavours and textures.  -  29 Sep 2008


    This was surprisingly bland, I'm sorry to say. With the interesting ingredients, I expected it to be very flavourful, but I could really only taste the garlic. To be fair, I only marinated it for 1.5 hours, but I've had other chickpea dishes that marinated for less time and were more flavourful. Maybe with more time, this dish would be better, but I don't plan to make it again.  -  29 Sep 2008