Chickpea salad

Chickpea Salad
Anita Chipalkatty

Anita Chipalkatty

Chickpea Salad with a Mediterranean twist. One of the quickest way to make a quick meal which suits the vegetarians as well. Loaded with flavours from cucumber, fresh tomatoes, onions, and olives with tons of herbs tossed in a finest dressing.
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine Indian, Mediterranean
Servings 4


  • 2 cups foo Chickpea salad
  • 250 gms of small cherry tomatoes halved
  • 1 whole cucumber sliced
  • 350 gms of kalamata olives
  • 1 small red onions diced
  • 1 cup of fresh mint/coriander/parsley

For the Dressing

  • ½ cup of nice flavoured olive oil
  • ½ cup of white wine vinegar/or lemon juice
  • 1 clove of garlic minced or grated
  • 1 tsp of dried oregano
  • ½ tsp dried thyme
  • 1 tsp of Dijon mustard
  • Salt and pepper to season


  • Cut wash prep all veggies as desired Prepare the dressing
  • Use a whisk to a deep bowl add all the ingredients of the dressing to the bowl oil, oregano, salt, pepper dried oregano, thyme, white wine vinegar, Dijon mustard, and whisk it till the oil fuses with the herbs and spices.
  • Combine these with the cut vegetables and toss them with the fresh herbs and chickpeas
  • Garnish them with some fresh herbs, feta cheese and eat them along with some delicious Naan bread or pitta bread along with some yogurt sauce or Hummus.
    It will be a delightful salad to feed your family.


Always use fresh herbs for salads it makes so much of a difference
If using fresh chickpeas ,make sure they are thoroughly soaked, cooked and drained
I often use lemon juice for my dressing since white wine is not everybody’s choice.
Make ahead.
Keyword hogh fiber, Indian Vegetarian, low carbs, paleo, peas

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