Chickpea salad with onions and paprika

  • serves 4
  • Easy

Chickpeas are are great choice for a vegetarian salad - filling and nutritious but really good value. Tossed with Middle-Eastern spices and finished with fresh coriander and creamy goat's cheese, this makes a quick midweek family meal.



  • dried chickpeas 225g, or 1 × 400g tin rinsed and drained
  • red onion 1, finely sliced
  • garlic 4 cloves, finely chopped
  • ground cumin 1 tsp
  • paprika 1-2 tsp
  • olive oil 3-4 tbsp
  • lemon 1 juiced
  • parsley a small bunch, coarsely chopped
  • coriander a small bunch, coarsely chopped
  • goat’s cheese or feta 125g, crumbled (optional)
  • crusty bread to serve


  • Step 1

    If using dried chickpeas, once soaked overnight, drain and put in a deep pan. Cover with water and bring to the boil. reduce the heat and simmer for about 45 minutes, until the chickpeas are tender but not mushy. Drain the chickpeas and remove any loose skins – you can rub them in a clean tea towel to remove them, or between your fingers. If you are using tinned ones, warm them gently.

  • Step 2

    Tip the warm chickpeas into a bowl. Add the onion, garlic, cumin and paprika. Toss in the olive oil and lemon juice while the chickpeas are still warm, making sure they are all well coated. Season with salt and pepper to taste, and toss in most of the herbs.

  • Step 3

    Crumble over the goat’s cheese, if using, and sprinkle with the rest of the herbs. Serve while still warm, with crusty bread.

Nutritional Information

  • Kcals 277
  • Carbs 31.5g
  • Protein 13.1g
  • Fat 11.8g
  • Salt 0.07g
  • Saturates 2.4g
  • Fibre 6.6g