Chickpea Salad
Leila Hassan
@leilahassantable
Prep
10 min
Cook
—
Total
10 min
Servings
4
Difficulty
Easy
Let's cook
Dry the chickpeas
Rinse and dry the chickpeas thoroughly. Wet chickpeas dilute the dressing and taste of the tin.
Crush a few
Lightly crush about a quarter of the chickpeas with a fork. They break down slightly and thicken the dressing so it clings.
💡This small step is what stops the dressing pooling at the bottom of the bowl.
Salt the vegetables separately
Salt the diced cucumber and tomato and leave 10 minutes, then drain off the liquid they release.
Whisk the dressing
Combine the olive oil, lemon juice, garlic, cumin, salt, and pepper.
Combine and rest
Fold everything together with the herbs and leave at least 30 minutes before eating. The chickpeas absorb the dressing and the flavour improves considerably.
Cook this with Chef Pepe
Want hands-free help? Chef Pepe can read each step, set the pace, answer questions, and help with substitutions.
🎙️ Voice-guided cooking mode — coming in Phase 4. Text guidance available now via Chef Pepe.
📝 Tips, swaps, and make-ahead notes
This is genuinely better on day two, which makes it excellent meal prep. Keeps 4 days; add the herbs fresh each day if you want them bright.
- •Add: Feta, olives, roasted peppers, or avocado.
- •Protein: Tinned tuna or shredded chicken folded through.
- •Serve: On its own, in pita, or over greens.
Nutrition & Safety
Calories
312kcal
Protein
12g
Carbs
38g
Fat
13g
⚠️ Allergen & Safety Note
Check every ingredient label against your own allergies before cooking. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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