This is an easy tasty chickpea salad recipe for lunch and a great favourite with groups I work with. It has a good protein content and it can be just plant protein based, if using the walnuts rather than the Feta cheese, its relatively low carb. and packed with healthful nutrients. This recipe contains lots of good health supporting oils which are so necessary for our cells to work well.
Chickpeas notably are a good source of important vitamins such as B vitamins and vitamin A and a good source of calcium and magnesium Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review – PubMed (nih.gov)
Enjoy…
(Serves 4)
Ingredients
- 420gm can of chickpeas – drained and rinsed
- ½ cucumber chopped into chunks
- 10 small tomatoes cut in half
- ½ medium red onion chopped finely
- 1 red pepper chopped into chunks
- 420gm jar of black pitted olives drained and rinsed – this is the standard sized jar or fresh can be used
- 200gms feta cheese crumbled or chopped walnuts for a dairy free version
- 1 tbsp mixed basil leaves and parsley finely chopped
- Black pepper to taste
Dressing
- 120ml extra virgin cold pressed olive oil
- 60 ml cider vinegar
- 1 clove chopped garlic (optional)
- Sea salt and black pepper to taste
Method
- Pop all the dressing ingredients in a jam jar with a lid and shake well to mix
- Add all the salad ingredients to a large bowel and mix together well
- Pour the dressing over chickpea salad and stir well
Serve on a bed of fresh lettuce leaves or rocket leaves at the time of serving
Can be kept in the fridge for 1 day – don’t leave the salad on the leaves if storing as they wilt and become slimy
For more recipes check out this link Recipes – Nutrition in Norfolk
