Our vegetarian big bowl chickpea salad is packed with nutritious ingredients for a healthy lunch or speedy supper
Ingredients
- 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
Method
STEP 1
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.
