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Chickpea Salad

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Serves: 8

800g / 1 lb 12 oz tinned chickpeas
3 tomatoes
1 red onion, thinly sliced
1 small red capsicum, cut into thin strips
4 spring onions scallions, cut into thin strips
60g / 2 1/4 oz flat-leaf parsley, chopped
2-3 tablespoons chopped mint leaves

For the Dressing:
2 tablespoons tahini
2 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves, crushed
1/2 teaspoon ground cumin


Drain the chickpeas and rinse well. Cut the tomatoes in half and remove the seeds with a spoon. Dice the flesh. Mix the red onion, tomato, peppers and spring onion in a bowl. Add the chickpeas, parsley and mint.

To make the dressing, put all the ingredients in a screw-top jar with 2 tablespoons of water, season well and shake. Pour over the salad and toss.

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