Crispy Chickpeas and Greens Salad (VG, GF, oil-free)

I don’t know about you, but many people find salads boring or not filling enough. I used to feel the same way a while back, however the best thing about salads is that you can tweak them as you please to make something that is tasty, nutritious and definitely filling.

This recipe came out of the need to put together a quick lunch that is nourishing, delicious and energising. When you want to get a lot done, the worst thing is to hit that afternoon slump that you get after eating comfort foods (albeit comfort foods are absolutely fine too – especially if you make healthier versions like this Mac and Cheese or this ultimate Vegetable Lasagna).

This salad only takes 10 minutes to put together and you can serve on its own for a speedy lunch, on the side of a main dish at dinner or at a summer BBQ (remember those days?). Even if the days are still cold and gray at the moment, it’s not long until spring, and I’m probably the happiest I’ve been about this season in a long time! It’s been such a challenging year for everyone, and I am so hopeful that this year we will get to hug friends and family again, thanks to the amazing effort of scientists to develop effective vaccines.

Stay safe and look after yourselves!

Crispy Chickpeas and Greens Salad

  • Servings: 3
  • Difficulty: Easy
  • Print

A delicious and nourishing salad that takes under 10 minutes to make

Ingredients

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 bag of mixed leafy greens (we love the Waitrose Duchy Organic Babyleaf & Rocket Salad)
  • 1/2 cucumber
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1tsp garlic powder
  • pinch of salt
  • 4 tbsp tahini
  • 2 tsp Dijon mustard
  • juice of 1 lemon
  • 2 tbsp water / unsweetened almond milk
  • handful of green olives (optional)
  • 1 avocado (optional)
  • a handful of cherry tomatoes (optional)

Directions

  1. Mix the cumin, smoked paprika, garlic powder and salt in with the chickpeas, then add them to a pre-heated non-stick pan and toast the chickpeas, mixing/stirring regularly
  2. Halve the cucumber lengthways, then slice thinly
  3. Cut the avocado into small chunks and halve the cherry tomatoes (if using)
  4. Mix the tahini, Dijon mustard and lemon juice together, then add water or almond milk to make a creamy dressing, as needed (1-2 tbsp are usually enough)
  5. Add the leaves, cucumber, olives, avocado, cherry tomatoes and half of the chickpeas to a large salad bowl, then mix through the dressing
  6. Dish up the salad into serving bowls, then top with the remaining chickpeas