Chickpeas Salad



  • 6 tablespoons Olive oil
  • 200g chickpeas drained, rinsed and boiled
  • 250g frozen peas
  • 2 lemons, zested and juiced
  • large pack parsley leaves roughly chopped
  • large pack mint leaves roughly chopped
  • 250gms of radish chopped
  • one large tomato chopped
  • 1 cucumber chopped
  • Pomegranate seeds, to serve.


  • Heat oven to 200C/180C fan/ gas 6. Mix 4 tbsp oil with the garam masala and some seasoning. Toss with the chickpeas in a large roasting tin, then cook for 15 mins until starting to crisp. Tip in the mixed grains, peas and lemon zest. Mix well, then return to the oven for about 10 mins until warmed through.
  • Transfer to a large bowl or platter, then toss through the herbs, radishes, cucumber, remaining oil and lemon juice. Season to taste and scatter over the pomegranate seeds. Any leftovers will be good for lunch the next day.


136 calories
7 g fat
14 g carbs
0.5 g sugar
4 g fibre
23 g protein

Things you need to know.

A well-made Chickpeas can compete with any other classic dish, and is unlike any other salad you’ll ever encounter.

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