Go Back Email Link
–+ servings
Print Recipe
5 from 1 vote

Chickpea Salad

The middle-eastern spices make this salad really interesting
Recipe Category: Salad
Makes enough for: 8 people
All Rights Reserved: Adapted from Bosh! Healthy Vegan page 104

Ingredients

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

Method

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