Big bowl chickpea salad

Name: Big bowl chickpea salad
Total time: 15 min
Yield: serves 2
Ingredients: chickpeas 400g tin; red onion ½ small, finely sliced; cumin seeds ½ tsp, toasted; red chilli 1, finely chopped; 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

15 minutes
serves 2
Easy

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

November 17, 2015 at 8:22 am

Ingredients

chickpeas 400g tin
red onion ½ small, finely sliced
cumin seeds ½ tsp, toasted
red chilli 1, finely chopped
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.