Olive Magazine
Chickpea Salad Bowl Recipe

Chickpea salad

Published: November 17, 2015 at 8:22 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal427
fat25.6g
saturates8.9g
carbs24g
fibre9.6g
protein20.2g
salt2.5g
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Ingredients

  • 400g tin chickpeas
  • ½ small red onion, finely sliced
  • ½ tsp cumin seeds, toasted
  • 1 red chilli, finely chopped
  • olive oil
  • 1 tbsp red wine vinegar
  • 150g long-stemmed broccoli, chopped and blanched
  • 2 large from a jar roasted red peppers, chopped
  • 100g feta, crumbled
  • ½ a small bunch flat-leaf parsley, 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.

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