• Make this the day before so the flavours can infuse overnight.

    Chickpea salad

    Serves: 6
    Cooking Time: 10 mins



    • juice of 1 lemon
    • 60ml (¼ cup) olive/avocado oil
    • salt and freshly ground black pepper, to taste
    • SALAD

    • 3 x 420g tins chickpeas, drained
    • 1 large celery stick, finely chopped
    • 1 red onion, finely chopped
    • 2 spring onions, thinly sliced
    • 1 red pepper, seeded and finely chopped
    • 80ml (1/3 cup) fresh coriander leaves



    To make the dressing, mix together all the ingredients in a jug and refrigerate until ready to serve.


    Combine all the salad ingredients in a bowl, toss with the dressing and serve immediately.