Chickpea Salad With Middle-Eastern Spices

Looking for a super healthy salad to change up from the norm? Well, look no further than this chickpea salad. It is packed full of goodness and flavour.

Chickpea Salad
Chickpea Salad
Head straight on to the Recipe For ♥ Chickpea Salad ♥

About 15 years ago, my then oral hygienist recommended that I start using mouthwash. One specifically for children that contains fluoride. Now I know there is a lot of controversy with this but I was desperate. My gums were receding and the area between them and my teeth was super sensitive. So much so that brushing became painful. I took her advice and I can say that I have no regrets. The sensitivity has completely gone away and my teeth and gums are super healthy. I used a toothpaste aimed at sensitive teeth for a while, but I really do not like the mouthfeel of paste. I much prefer a gel and as soon as my gums were OK I changed back to a gel toothpaste. Having used the same one for years I was really upset to see it was no longer available.

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I bought a new brand, without looking at the label. All I was concerned about was that it was a gel. And then I brushed my teeth and the flavour was awful. I had bought toothpaste with salt in it! The first thing I did after spitting was to reach for the mouthwash I use. And I could not get the lid off. I thought that maybe in my haste I was trying too hard. But, it was only on closer inspection that I noticed that there are instructions on the cap how to get it off. I felt like a right royal nana as I have battled for over a decade to get the lid off each morning. As soon as I had the lid off I rinsed the salt taste out of my mouth. Have you ever used a salt based toothpaste? 

Chickpea Salad

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5 from 1 vote

Chickpea Salad

The middle-eastern spices make this salad really interesting
Recipe Category: Salad


For the chickpeas

  • 2 x 400 g tins chickpeas, drained and rinsed
  • 15 mls smoked paprika
  • 10 mls ground cumin
  • 10 mls ground coriander
  • Pinch salt
  • 7.5 mls olive oil

For the salad

  • 4 Mediterranean cucumbers, halved and thickly sliced
  • 200 g cherry tomatoes, halved
  • 20 g mint, leaves picked and roughly chopped
  • Juice of 1 lemon
  • 15 mls olive oil
  • Salt and freshly ground black pepper to season
  • 80 g baby leaf salad

For the salad dressing

  • 15 mls tahini
  • 15 mls maple syrup
  • 7.5 mls olive oil
  • 2.5 mls fine salt
  • 10 mls water


For the chickpeas

  • Preheat the oven to 180° Celsius
  • Pat dry the chickpeas and place into a bowl
  • Place the paprika, cumin, coriander and salt into a small bowl and mix
  • Sprinkle over the chickpeas and mix by hand
  • Pour the olive oil into the bowl and stir gently
  • Tip out onto a lined baking tray and spread them evenly
  • Place into the oven and bake for 30 minutes
  • Remove from the oven and pour into a large bowl and set aside to cool

For the salad

  • Once the chickpeas have cooled add the cucumber, tomatoes and mint
  • Add the lemon juice and oil and season to taste
  • Toss gently

For the salad dressing

  • Place the tahini, syrup, oil, salt and water into a mixing bowl
  • Whisk to combine

Putting it all together

  • Place the salad leaves into a salad bowl and pour the salad dressing over them
  • Gently toss, then add the rest of the ingredients
  • Adjust the seasoning if necessary and serve straight away
Inspiration published on Lavender and Lime January 20:

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17 thoughts on “Chickpea Salad With Middle-Eastern Spices

  1. This sounds wonderful. I love the greens and the chickpeas and all of the goodies. Very interesting dressing. I need to get more creative with tahini.

  2. A great salad recipe, Tandy. I read your information about using a fluoride mouthwash with interest. I seem to remember that it was never put in the water in the Cape. My teeth are very strong and I always get a good report from the dentist, thank goodness.

  3. When I was young I spent the summers on my Grandmothers farm and she made me brush with baking soda so I can imagine how gross salt would be.
    Great sounding salad and the dressing looks to be the key. I can see this as a weekend lunch with fresh pita and a block of feta.

  4. I love the heartiness of chick peas in a salad. I also save the water (aquafaba) for lots of other recipes. As for the teeth, have you tried a waterpik?

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