Chickpeas are so nutritious and prepared well they are also really delicious. I much prefer the taste of the dried as it’s a more nutty flavour, but tinned work just the same.

Serves: 4


1 1/2 cups dried chickpeas, soaked in cold water over night
1/2 red onion, diced
1/2 cucumber, diced
12 cherry tomatoes, halved
1/4 c fresh mint leaves, finely chopped
30 g feta cheese, crumbled
1 tbspn fresh parsley, finely chopped
3 tbspn fresh lemon juice
2 tbspn olives, pitted and diced
1 tbspn Dijon mustard
1 tbspn olive oil
1 garlic clove, finely chopped
salt and freshly ground black pepper


  1. Drain the chickpeas then combine with the onion, cucumber, mint, feta and parsley.
  2. Whisk together lemon juice, olives, mustard, oil, and garlic.
  3. Pour dressing on top of the chickpea mixture and stir gently until combined.
  4. Season with salt and pepper to taste.
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