Chickpea Salad

    1 hour 5 minutes

    I love a healthy chickpea salad, I have been served lots in restaurants and similar but finally adapted a recipe to this which I love. The trick to a good presentation is to cut all the ingredients to the same size.


    2 people made this

    Serves: 4 

    • 1 1/2 cups dried chickpeas
    • 2 tomatoes
    • 1 cucumber
    • 1 red onion
    • 2 sticks celery
    • 1/4 cup finely diced mint
    • 1/2 teaspoon sea salt
    • 1/4 cup lemon juice
    • 1/4 cup olive oil
    • 2 teaspoons Dijon mustard
    • 2 cloves garlic, crushed

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. In a large bowl cover the chickpeas with water and soak overnight.
    2. Drain the chickpeas then in fresh water bring to the boil and cook for 50 minutes until tender. Rinse under cold water, drain and put aside.
    3. Remove the seeds of the tomato then dice in pieces the same size as the chickpeas. Also dice the cucumber, onion and celery to the same size.
    4. In a bowl combine the mint, salt, lemon juice, olive oil, mustard and garlic. Combine well. Add the chickpeas and diced vegetables and combine until well coated. Refrigerate until needed.

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