Chickpea salad

July 13, 2014 (Last Updated: January 11, 2019)

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

  • 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.



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