Summery chickpea salad

Summery chickpea salad



  • 2 cans chickpeas, drained
  • ½ red onion, finely diced
  • 3 tbsp olive oil
  • 1 clove garlic, crushed
  • 1/4 cup coriander, finely chopped
  • 1 sprig of fresh thyme
  • 7-8 large mint leaves
  • 1 handful of Italian parsley, finely chopped
  • 3 tbsp red wine vinegar
  • Sprinkle cumin powder
  • Salt to taste



In a large mixing bowl, combine all ingredients.

Toss thoroughly.



  • There is nothing more simple – or tasty – than this chickpea salad.
  • I love to serve this with a piece of barbecued meat because the meat juices that run off into the salad just add to the flavours.
  • Chickpeas are a great carbohydrate alternative. They are inexpensive, easy to use (no soaking required when you use them from a tin) are filling and have a great nutty flavour.
  • This salad mellows over time so leftovers work very well the next day.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.


Serving Suggestions


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