chick pea salad

Now that we’ve found a good use for the bean water (see Egg-free Meringues recipe here), we need a good use for the actual chick peas. This recipe can be used as a nice packed lunch, for a fresh protein boost.

  • 1 can of chickpeas

  • 1 normal sized tomato or 5 datterino tomatoes

  • 1 small red onion

  • 1 lemon : for both zest and juice

  • 2 carrots

  • 1 handful of flat-leaf parsley

  • Olive oil

  • Salt and pepper to taste

Optional: You can add paprika, chili or cayenne pepper for more bite.

chick pea salad

  1. First sieve the water from the chickpeas into a bowl. Put the water into a container and save for later use ( click here for egg-free meringue recipe )

  3. Boil the chick peas for about 20 min, or until you can squeeze them flat between your fingers.

  5. Rinse and chop tomatoes, parsley, flat-leaf parsley, carrots and onion into chickpea sized chunks.
    chick pea salad

  7. Mix all ingredients into a bowl and add 1/2 teaspoon of grated lemon zest, 2 table spoons of lemon juice.
    chick pea salad

  9. Once the beans are boiled, quickly cool of the beans with cold water.

  11. Add chick peas to mix, drizzle with olive oil and season with salt, pepper and optional spices

  13. Enjoy your chunky chick pea salad!


Sally Megyessi



Chunky Chick pea Salad!
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