Chickpea and silverbeet salad

Fresh, green and very, very good for you, this chickpea and silverbeet salad makes a great lunch or side dish.

  • 20 mins cooking
  • Serves 6
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Chickpea and silverbeet salad
  • 8 spring onions
  • 600 gram canned chickpeas, rinsed, drained
  • 1 kilogram silverbeet, shredded finely
  • 1 red capsicum, sliced thinly
Paprika dressing
  • 1/3 cup (80ml) mustard seed oil
  • 2 teaspoon sweet paprika
  • 1 tablespoon lemon juice
  • 1 tablespoon light brown sugar


Chickpea and silverbeet salad
  • 1
    Make paprika dressing. Combine ingredients in a jar with a screw lid and shake well to combine.
  • 2
    Trim green tops from spring onion bulbs. Cut bulbs into wedges; thinly slice three of the green tops, discard remaining tops.
  • 3
    Combine onions with remaining ingredients and three-quarters of the dressing in large bowl; season to taste.
  • 4
    Serve salad drizzled with remaining dressing.


Mustard seed oil can be found in most large supermarkets or health-food stores. A 1kg (2-pound) bunch of silverbeet should give you about 250g (8 ounces) of leaves after trimming.

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