This is my favourite chickpea salad recipe. Chickpeas are a wonderful addition to any meal. They’re hearty and carry flavours well making them good for salads, soups, and curries.
I buy the ready-cooked variety for convenience. Look for chickpeas in water and avoid any that have unnecessary added ingredients such as salt.
This chickpea salad recipe is simple, yet so fresh and delicious. I don’t find it needs any extra dressing, but if you’re drizzling olive oil or a squeeze of lime, add it just before serving so the cucumber doesn’t go soggy.
Feta cheese is traditionally made from sheep and goat’s milk so may be easier to tolerate if you’re avoiding dairy.
Ingredients
1 carton chickpeas, drained and rinsed
1 red onion, diced
½ cucumber, chopped
200g feta cheese, chopped
15g fresh parsley, chopped
Serves 4
Directions
Chop up the onion, cucumber, feta and parsley. Mix with the drained chickpeas and serve. It doesn’t get much easier than that.
Tip: this chickpea salad recipe keeps well in the fridge for a couple of days. You can eat this salad on its own or add it to a large handful of mixed greens and a couple of tablespoons of walnuts for added goodness.
