Easy Lunches - Chickpea Salad

by Anne Myers-Wright RD/APD

Posted on Jul 14, 11:00 AM in and . No comments.

I seem to have gathered quite a collection of cans of chickpeas. The only reason I can imagine is that I must have been going through a strange “prepper” phase. I do love chickpeas, though, so I’d say the truth is that I just said “oh, I could use these” and popped a tin in the cart each time I have been shopping. No problem, finding things to do with chickpeas is fine with me!
So, chickpea brownies? hummus? Curry? Not this time.

I was in a hurry for lunch but bored of sandwiches so I threw together a really nice and quick and easy salad. My measurements are not exact but this is the general idea:

Easy Chickpea Salad

Ingredients

  • 1 can chickpeas, drained and rinsed
  • about half of a red/Spanish onion, sliced and chopped into small “salady” sized pieces
  • about 12 cherry tomatoes, quartered
  • a good bunch of basil, roughly chopped
  • salt to taste
  • around a tbsp. red wine vinegar (or balsamic)
  • around a tbsp. olive oil

Method

Basically just add the ingredients to a bowl and mix. You can add more or less of the ingredients to suit . I would recommend letting the salad sit for a bit before eating, to allow the flavours to mix in.

I served mine with some falafels. (Oh, and I did add a dollop of hummus on my Husband’s plate as he likes his falafels “dipped”).

(p.s I am not the best at food photography but yes, that was my lunch pictured :) )

Tags: Chickpeas, Lunch, Salad, Vegan, Vegetarian

About the author

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.

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