CoachingFood & CollaborationsWorkshopsRecipes
HomeCoachingCateringRecipesAbout meNewsletter

My adaptable Chickpea-Salad

What you need

  • Enough for 2:

‍

  • Can of chickpeas
  • Radishes 2-3
  • Spring or Red onion 1
  • Capers - handful
  • Pickles (cucumber) - handful
  • Celery- handful

‍

  • Garlic clove - 1
  • 1 tbsp of Tahini
  • 1 tbsp of olive oil
  • 1 tbsp of yogurt
  • Squeeze of lemon - adjust to taste
  • 1/2 tbsp of mustard (optional)
  • 1/2 teaspoon of salt and pepper - adjust to taste

The following ingredients are optional but will make this a lot better, just go with whatever you have in the fridge, this recipe is super adaptable and forgiving.

  • Rocket or similar greens - handful, can even just be the stalks
  • Chives - handful
  • Fresh chili - 1/2
  • Fresh cucumber 1/4
  • Basil or other herb of your choice

‍

Method

  1. Drain your can of chickpeas and add to a bowl
  2. Add your olive oil, tahini, lemon and (vegan) yogurt and mash together using a fork - you want some of the chickpeas to break down and some of them to stay whole
  3. Chop up all your other ingredients, this is a really good way of getting rid of some wilted herbs and that sad looking cucumber in your fridge. I like to chop everything quite finely.
  4. Add everything to your bowl of chickpeas, add the salt and pepper and mix thoroughly
  5. Taste to adjust - you may want to increase lemon, mustard, etc.

Also good this season

No items found.

Newsletter

Sign up to my bi-weekly newsletter for a regular dosage of food, holistic health & more.

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
HomeCoachingCateringRecipesAbout meImprint