Recipe for chickpea salad with vegetables and herbs
A hearty and filling chickpea salad with crunchy vegetables and fresh herbs. I fried and seasoned the chickpeas with paprika, salt, and pepper, and combined them with fresh lettuce, avocado, tomato, peas, cucumber, and bell pepper. Everything is tossed in a bit of lemon juice, resulting in a truly delicious salad with a savory and substantial bite from the chickpeas, freshness from the lemon juice and vegetables, and creaminess from the avocado. Mint and parsley add an extra touch of flavor.
The salad is easy and quick to make if you use canned chickpeas, but if you have time, you can soak and cook your own. If you choose the latter, it’s a good idea to prepare a large batch and freeze the chickpeas in portions, so you have them ready for quick use another time.
The salad can be enjoyed as a meal on its own, but it can, of course, also be used as a side dish.
I like to use the chickpeas this way—fried and seasoned—they become crispy and add both flavor and crunch to the salad; it’s delightful!
Chickpea Salad with Vegetables and Herbs
Equipment
- Frying Pan
- Cutting Board
- Knife
Ingredients
- 180 gram Chickpeas cooked
- 13.5 gram Olive Oil
- 2.3 gram Paprika
- 3 gram Salt
- Pepper a bit
- 75 gram Salad mixed
- 1 pcs. Red bell pepper
- 1/3 pcs. Cucumber
- 2 pcs. Avocado
- 6-8 pcs. Cherry Tomatoes
- 100 gram Peas freshly shelled
- 1 handful Broad leaf parsley fresh
- 1/2 handful Mint fresh
- 15-30 gram Lemon Juice
- Salt and Pepper to taste
Instructions
- Heat the oil in a pan and add the chickpeas, paprika, salt, and pepper. Sauté for about 5 minutes, stirring occasionally.
- Dice the bell pepper, cucumber, tomato, and avocado, and place them in a bowl along with the lettuce and peas. Also add the chickpeas to the bowl.
- Chop the herbs and add them to the bowl.
- Pour lemon juice over and sprinkle with salt and pepper, mix gently. Serve with a good piece of bread or as a side dish.
Notes
