Chickpea salad
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Chickpea salad

By John Torode

Use a touch of harissa to liven up a healthy chickpea salad. It takes just 10 minutes to whip up and makes an ideal side dish for slow-cooked Greek lamb

  • Prep:10 mins
    no cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 123
  • fat 6g
  • saturates 1g
  • carbs 12g
  • sugars 0g
  • fibre 5g
  • protein 4g
  • salt 0g

Ingredients

  • 400g can chickpeas, drained and rinsed
  • small pack coriander, roughly chopped
  • small pack parsley, roughly chopped
  • 1 red onion, thinly sliced
  • 2 large tomatoes, chopped
  • 2 tbsp olive oil
  • 2 tbsp harissa
  • 1 lemon, juiced

Method

  1. Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges – this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.

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