Recipe

Chickpea salad

  • 15 mins cooking
  • Serves 1
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Ingredients

Chickpea salad
  • 125 gram canned chickpeas (garbanzos), rinsed, drained
  • 1 (130g), lebanese cucumber chopped coarsely
  • 1/2 small_piece (50g) red onion, sliced thinly
  • 1/4 cup (40g) seeded kalamata olives
  • 1/3 cup fresh flat-leaf parsley, coarsely chopped
  • 1/2 small_piece (75g) yellow capsicum (bell pepper), chopped coarsely
  • 1 small_piece (60g) egg (plum) tomato, seeded, chopped coarsely
  • 2 tablespoon low-fat tzatziki
  • 1 slice (45g) wholemeal bread, toasted
  • 1/4 teaspoon lemon rind, finely grated
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1/4 teaspoon ground cumin

Method

Chickpea salad
  • 1
    Make lemon dressing. Combine ingredients in screw-top jar, shake well.
  • 2
    Combine chickpeas, cucumber, onion, olives, parsley, capsicum, tomato and lemon dressing in medium bowl.
  • 3
    Serve salad topped with tzatziki, accompany with toast.

Notes

Tzatziki is a Greek yogurt dip made with cucumber, garlic and sometimes chopped fresh mint. It's available, ready-made, from supermarkets and delicatessens.

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