Chickpea Salad Bowl Recipe

Chickpea salad

  • serves 2
  • Easy

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
  • 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


  • 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.

Nutritional Information

  • Kcals 427
  • Fat 25.6g
  • Saturates 8.9g
  • Carbs 24g
  • Fibre 9.6g
  • Protein 20.2g
  • Salt 2.5g