Crispy Chickpea Salad
This is my go-to salad when I want something high in protein, packed with nutrients and has a lot of fibre! I like the base of my salad to be chopped spinach, but you can use whatever you fancy. Romaine lettuce would be great too!
Jump to recipeThis is my go-to salad when I want something high in protein, packed with nutrients and has a lot of fibre! I like the base of my salad to be chopped spinach, but you can use whatever you fancy. Romaine lettuce would be great too!
What ingredients do you need for this dish (includes possible substitutions)?
Chickpeas: I like to use canned chickpeas here for ease!
Carrots: could be substituted with another (sweet tasting) vegetable, e.g. red peppers!
Spices: I like this mix of spices, but you can play around with whatever you have. A bit of ground chilli powder would be delicious too.
Spinach: I’ve used chopped spinach as the base for the salad, but use whatever you want, e.g. romaine, kale, rocket…
Coriander and dill: I love these herbs with this salad, but they can be swapped for your favourite soft herbs (e.g. parsley, basil).
Feta: adds flavour and extra protein!
Pistachios: can be substituted with chopped almonds.
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator, it will keep for a couple of days!
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another easy dish, be sure to try out these recipes:
Crispy Chickpea Salad
This is my go-to salad when I want something high in protein, packed with nutrients and has a lot of fibre! I like the base of my salad to be chopped spinach, but you can use whatever you fancy. Romaine lettuce would be great too!
Ingredients
for the salad
- 1 400g can chickpeas, drained and rinsed (about 240g drained weight)
- 3 large carrots, cut into 1 inch batons
- Spices: 1 tsp smoked paprika, 1 tsp ground garlic, 1 tsp cumin
- 60g spinach, chopped (or romaine lettuce, or your favourite salad!)
- 160g giant couscous, cooked weight
- 10g coriander, chopped
- 5g dill, chopped
- 60g feta, crumbled
- 4 tbsp pistachios, roughly chopped
- Oil, salt
for the dressing
- 100g greek yoghurt
- 1 crushed garlic clove (optional)
- 2 tbsp tahini
- 3 tbsp apple cider vinegar
- 2-4 tbsp water
- 1 tbsp harissa
- Pinch salt
for the pickled red onion
- 1 red onion, finely sliced
- 100ml white wine vinegar/apple cider vinegar
Method
- Preheat your oven to 220c/200c fan. Place the carrots and chickpeas on a large shallow baking tray then add a good pinch of salt and the spices. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Place in the oven for 20 minutes, or until golden.
- Meanwhile, cook the giant couscous according to packet instructions.
- Mix together the ingredients for the pickled red onion.
- In a small bowl or jar, mix together the ingredients for the salad dressing with a pinch of salt. Add enough water to make the dressing similar in thickness to pouring cream.
- In a large salad serving bowl, add the spinach then top with the rest of the salad ingredients. Top with as much pickled red onion as you fancy (the rest will keep in the fridge for about 5 days). Then drizzle over the dressing then mix it all together. And that’s it!
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