Chickpea, cucumber and mint salad

June 25, 2013 (Last Updated: January 11, 2019)
Chickpea, cucumber and mint salad recipe

Chickpea, cucumber and mint salad


  • 30ml (2 tbsp) olive or avocado oil
  • + 60ml (¼ cup) extra
  • 200g button mushrooms, thinly sliced
  • 150g fresh or frozen peas, cooked
  • 2 tins chickpeas, rinsed and drained
  • 3 Mediterranean cucumbers, julienned
  • 2 Mediterranean cucumbers, finely chopped
  • juice of 1 large lemon
  • 1 small handful of fresh mint
  • 1 small red chilli, seeded and chopped
  • sea salt and freshly ground black pepper, to taste
  • pea shoots, to serve 
  • cucumber, julienned, to serve
  • lime or lemon wedges, to serve



Heat 30ml (2 tbsp) oil in a large nonstick frying pan over high heat. Add the sliced mushrooms and fry until golden and crisp, about 8 minutes. Remove from heat and set aside.


Combine the mushrooms, peas, chickpeas, cucumbers, lemon juice, mint, chilli and seasoning in a large bowl. Add the remaining oil and mix well. Cover with plastic wrap and refrigerate until needed.


Spoon the salad onto a large serving platter. Add pea shoots, julienned cucumber and lime or lemon wedges.

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