Ingredients
- ( 3 cups) Chickpea, canned, drained
- ( 4 tbsp) Olive oil
- ( 1 medium) Brown onion, raw and peeled
- ( 2 cloves) Raw garlic, peeled
- ( 1 medium) Red capsicum, fresh
- ( 1 punnet) Grape tomato or cherry tomato
- ( 1 tsp) Cumin (cummin) seed powder
- ( 2 bunch) Fresh parsley
- ( 1 bunch) Fresh mint
- ( 1/3 cup) Lemon juice
Did you know?
Pre-minced garlic can be a convenient and cheap alternative to fresh. Choose varieties with low salt and sugar, and the highest possible percentage of actual garlic. Please note that substituting ingredients may slightly change nutritional values.Chickpea salad
Serves 4Time 15 mins
A simple, zesty salad that stars as a side or main
Fat - total
18g
26%
Fat - saturated
3g
11%
Salt
336mg
15%
Protein
11g
21%
Carbs
24g
8%
Sugar
6g
6%
Energy
1265kJ
15%
% based on an adult’s recommended daily intake
Ingredients
- ( 3 cups) Chickpea, canned, drained
- ( 4 tbsp) Olive oil
- ( 1 medium) Brown onion, raw and peeled
- ( 2 cloves) Raw garlic, peeled
- ( 1 medium) Red capsicum, fresh
- ( 1 punnet) Grape tomato or cherry tomato
- ( 1 tsp) Cumin (cummin) seed powder
- ( 2 bunch) Fresh parsley
- ( 1 bunch) Fresh mint
- ( 1/3 cup) Lemon juice
Method
- In a pan, add half the oil, sliced onion, and crushed garlic. Cook until the onions are soft and sweet.
- Add the sliced red capsicum and halved cherry tomatoes. Cook for a further 3-5 minutes until the tomatoes start to soften.
- Pour the mixture over the chickpeas and then add the cumin seeds, herbs, and lemon juice. Stir to combine.
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