Chickpea Salad

Chickpea Salad

Our vegetarian big bowl chickpea salad is packed with nutritious ingredients for a healthy lunch or speedy supper


  • Chickpeas 400g tin
  • Red onion ½ small, finely sliced
  • Cumin seeds ½ tsp, toasted
  • Red chilli 1, finely chopped
  • Extra Virgin Olive Oil
  • Red wine vinegar 1 tbsp
  • Long-stemmed broccoli 150g, chopped and blanched
  • Roasted red peppers 2 large from a jar, chopped
  • Feta 100g, crumbled
  • Flat-leaf parsley ½ a small bunch, chopped



Heat the chickpeas through in their liquid, then drain well and toss with the onion, cumin, chilli, 2 tbsp olive oil, and vinegar. Add the broccoli and peppers, season and toss. Divide between bowls then scatter over the feta and parsley.