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A colourful chickpea salad to brighten up your Sunday.☀️☀️☀️

I make a salad like this at least once a week to pad out meals and fill up lunchboxes. It’s handy to have a satisfying and tasty protein containing salad like this, for days when you are time short. It’ll help you to avoid reaching for less healthy options 🙂

This recipe will keep fresh for around three days in the fridge and you can swap the ingredients around, I simply used what was in our vegetable box. There are 10 plant foods in this dish making it a fabulous recipe for your gut health.

Here’s the recipe:


240g of chickpeas, cooked and cooled

2 handfuls of mixed green leaves, roughly chopped (watercress, spinach & rocket)

4 salad tomatoes, finely chopped

1 medium carrot, peeled and finely chopped

15 green beans, topped then finely sliced

6 dates, without stones, finely chopped


2 tbsp sesame seeds, lightly toasted

1 -2 large garlic cloves, finely chopped (I prefer 2 cloves)

1 tbsp virgin olive oil

2 tbsp apple cider vinegar

2 tsp Harissa spice (I used Bart’s)

2 tsp honey


🍅Prepare the dressing by mixing all of the ingredients together, then set aside for the flavours to infuse.

🥗 Cook, drain and cool the chickpeas.

🥕 Prepare the vegetables then mix all of the ingredients together ready to eat.

Colourful chickpea salad

Save leftovers in a sealed container in the fridge for up to three days.

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