Zesty chickpea and veggie salad
This salad is crunchy and packed with nutrients and flavour. It makes for a perfect light and healthy meal, especially on a warm summer’s day. Enjoy!
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red capsicum, diced
- Butter lettuce, washed and chopped
- ½ red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup feta cheese, crumbled (optional)
- ¼ cup Kalamata olives, sliced (optional)
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon honey
- Salt and pepper to taste
- Prepare the chickpeas:
- Preheat your oven to 400°F (200°C).
- Pat the chickpeas dry with a paper towel to remove excess moisture.
- Place chickpeas on a baking sheet lined with parchment paper and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Toss to coat.
- Roast the chickpeas in the preheated oven for 20-25 minutes, or until they are crispy and golden brown. Shake the pan occasionally for even cooking. Remove from the oven and set aside to cool.
- Make the dressing:
- In a small bowl, whisk together the lemon juice, remaining 1 tablespoon of olive oil, honey, salt, and pepper. Set aside.
- Assemble the salad:
- In a large mixing bowl, combine the cherry tomatoes, cucumber, lettuce, red bell pepper, red onion, olives, fresh parsley, and fresh mint.
- Add the chickpeas:
- Once the roasted chickpeas have cooled slightly, add them to the salad. This will provide a delightful crunch.
- Drizzle with dressing:
- Pour the lemon dressing over the salad and gently toss everything together until well coated.
- Optional: add feta cheese:
- If you like, sprinkle crumbled feta cheese over the top of the salad for an extra burst of flavour.
- Serve:
- Serve your zesty chickpea and veggie salad immediately and enjoy the satisfying crunch and refreshing taste!
See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.
