Chickpea salad
Boiled chickpeas with tomato, cucumber, red onion and parsley, in a lemon, garlic and cumin dressing.
Vegan
- Cooking time
- 15 min
- Hands-on time
- 15 min
- Difficulty
- Easy
- Cuisine
- Levantine
- Calories
- 280
A salad filling enough to be a light meal, and it comes down to two timings: red onion soaked in cold water until its bite softens so it doesn't take over, and a dressing poured on only just before serving so it doesn't draw the water out of the cucumber.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the salad
For the sauce
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Wide mixing bowl — Room to fold gently without crushing the chickpeas.
Method
Soak the chopped red onion in cold water, then drain it.
You’ll know it’s ready whenThe onion's sharpness has mellowed and it has turned pink.
Tip: This step prevents the onions from dominating the entire salad.
Mix the chickpeas and chopped vegetables in a large bowl.
You’ll know it’s ready whenThe ingredients are approximately equal in size.
Whisk the sauce ingredients until smooth, and pour over the salad just before serving.
You’ll know it’s ready whenThe sauce is opaque and smooth, not split.
Tip: The early dressing draws out the cucumber's water and drowns the salad.
Stir gently, taste and adjust the salt and lemon, and serve.
You’ll know it’s ready whenEach ingredient is coated in sauce and there is no liquid at the bottom.
