A meal in itself, this Quick Chickpea Salad is packed with flavour, and also filling, with cucumber, tomato, olives and creamy feta.
Who doesn’t love a salad that you just toss everything together, and call it a day? With chickpeas being a good source of protein, this makes for a great meal on it’s own – no need to put the oven or BBQ on!
This recipe keeps well, for up to 3 days in the fridge, so you can make on a Sunday and eat for dinner and lunches throughout the week. Just keep the dressing off, for a better result.
How to make Quick Chickpea Salad
Before you start, be sure to tip the canned chickpeas into a colander and let them drain. Rinse them well, and remove any discoloured or hard chickepeas. Give them a gentle shake to get rid of any excess water.
Place all of the ingredients into a large salad bowl. Sometimes I like to place them in in segments, because I love all the colours, but you can just toss them in and mix up. No need to be fussy or fancy!
To make the dressing, just place all the dressing ingredients into a jar and shake, or place them into a small bowl and mix thoroughly. You want them to emulsify (basically you want the oil and vinegar to mix together to make a cloudy liquid, like they’re dancing together). Pour over the salad and toss to coat.
Like I mentioned, this works really well on its own, but you could serve with steak or chicken, or even a beautiful piece of fish.
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