Spiced Summer Chickpea Salad

Posted on May 13, 2017 by Toral Shah | 0 Comments

Chickpea salad

To celebrate National Vegetarian Week (15th-21st May) I wanted to share one of my most loved (and meat-free!) summer dishes. This delicious seasonal salad is inspired by the vibrant flavours of the Middle East and was one of the first recipes I created after leaving my City job in 2004 and starting my MSc in Nutritional Medicine. It remains one of my favourite salads as it's so simple and healthy and makes a great lunch or even a fresh addition to the typical barbecue fair.

Better yet, chickpeas are beneficial for the body as they are high in nutrients such as calcium, potassium, beta-carotene, folic acid and vitamin C.  Chillies are thought to speed up the metabolism by up to 15%, which is particularly useful for anyone trying to lose weight.


Serves 6 as a starter or accompaniment
For the salad:
1 x 400g can of chickpeas, drained
1 red onion, finely chopped
1 yellow pepper, deseeded and diced
2 red chillies, deseeded and finely chopped
15g fresh coriander, finely chopped
15g fresh mint, finely chopped
Freshly ground salt and pepper
For the dressing:
Juice of ½ a lemon
1 clove of garlic, crushed
5 tbsp extra virgin olive oil
1 tbsp cumin seeds, toasted
1 tbsp pomegranate molasses

To garnish:
100g feta cheese, crumbled (optional)
Coriander leaves, shredded


1.         Add all the salad ingredients to a large bowl.

2.         Add all the dressing ingredients to a small jar and shake to mix thoroughly.

3.         Pour the dressing over the salad and garnish with crumbled feta cheese.


Posted in RECIPES



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