Chickpea and Cucumber Salad


This is lovely, just served on it's own or as part of a larger meal with some roasted chicken, green salad - add some olives, and avocado pesto, and you have a lunch fit for sharing!


The chickpeas add protein and fibre to an antioxidant rich combination of tomatoes, cucumber and red onion. Healthy fats come from the olive oil to make this dish a lovely balanced choice.


Serves 4

1 tbsp olive oil

1 400g tin chickpeas, rinsed and drained

1 1/2 teaspoons sumac

1/4 teaspoon ground cumin

1/2 teaspoon lemon zest

1 tablespoon lemon juice

sea salt (to taste)

175g chopped cucumber

300g sliced cherry tomatoes

40g sliced red onion

handful of coriander, chopped


lemon juice (for serving)

olive oil (for serving)

Sumac (for serving)


Heat a large frying pan over a medium heat. Add olive oil, chickpeas, sumac, and cumin. Stir well, coating the chickpeas with the spices.


Lightly fry the chickpeas until the chickpeas are warm and starting to pop then become golden. Add in the lemon zest, lemon juice, and a pinch of salt. Chickpeas should be golden and hot but not crisp. Set aside to cool.


Combine the cucumber, tomatoes, onion, and coriander in a bowl.


Add in the chickpeas and stir until the salad is well combined.


Serve with extra lemon juice, olive oil, and sumac, if desired



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