Vegetarian chickpea salad

Chickpeas are a wonderful plant-based source of protein. This salad is so quick to prepare and the dressing makes it even more delicious.

Ready in

30 mins

Serving size

Serves 4

Ingredients

  • Salad
  • 2 medium tomatoes, cubed
  • ¼ cucumber, cubed
  • 2 medium carrots, quartered and sliced
  • 1 slice feta, cubed
  • 2 x 410 g tin chickpeas or beans of your choice, drained and rinsed
  • 1 avocado, cubed (when in season)
  • Salad dressing
  • 1 tbsp (15 ml) red or white grape vinegar
  • 2 tbsp (30 ml) canola or olive oil
  • 1 tsp (5 ml) dried or 2 tsp (10 ml) fresh thyme leaves
  • ½ tsp (2,5 ml) ground cumin
  • ½ tsp (2,5 ml) sugar
  • ¼ tsp (1,2 ml) salt
  • lemon juice and black pepper to taste

Method

  1. Salad: Mix all the salad ingredients together.
  2. Salad dressing: Mix all the ingredients together and season with lemon juice and pepper.
  3. Toss dressing through the salad. Keep the avocado separate and cut just before eating. Enjoy as a light meal or as lunch at work. Pack a portion of fruit for a more filling lunch.
Tip-icon

Tips

  1. For a different flavour, use orange juice instead of the vinegar in the salad dressing. Leave out the sugar.
  2. This salad will be delicious with herbs like mint and parsley. Add fresh leaves to the salad just before serving.
  3. Beans like red kidney beans, butter beans and cannellini beans work well in this dish. Use a combination of beans and chickpeas or just beans, if preferred.

This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks

Download the recipe book