chickpea salad

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quantities for different serving sizes

A very flexible recipe, feel free to halve, double or triple.

prepare ahead?

Absolutely! Will keep in the fridge for a week or so.

variations for dietary requirements & fun

carnivore – toss in a few torn slices of proscuitto, salami or jamon.

chickpea-free – Chickpeas are my favourite for this salad but butter beans or other canned beans make a nice change.

troubleshooting guide

too bland – Season with salt & pepper and more lemon juice.

too dry – Toss in a little more olive oil.

too boring – I find that hard to believe 😉 add some interest with different herbs, a handful of salad leaves, some very finely chopped red onion, a few halved cherry tomatoes

want something warm? – Fry the chickpeas in a little olive oil with some garlic if you like then toss the warm chickpeas into the dressing as above.

serving suggestions

Great on its own but also lovely as a side salad to pan-fried fish or BBQ chicken.

leftover potential

Very good. Will wait happily in the fridge for a week or more.

related links

nil

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chickpea salad
serves 1
1 tablespoon lemon juice
pinch chilli flakes, optional
about 1 can chickpeas (400g / 14oz), drained
3 sprigs parsley, leaves picked
1. Combine lemon juice, chilli (if using) and 1 tablespoon extra virgin olive oil in a bowl. Season.
2. Toss drained chickpeas into the dressing.
3. Add parsley.