Chickpea and bean crunchy salad

Posted by Leigh Stefanski on 17 February 2010

I have a thing about chickpeas, in fact, they seem to be the flavour of the month at Getaway. Chickpea salad is often one of the staple lunchtime cuisines around the table and we all inspect each others’ for inspiration. You can throw just about anything you like in one of these so don’t let this recipe hold you back!

You’ll need:

1 tin chickpeas, drained and rinsed well
1 tin red kidney beans, drained and rinsed well
Half a punnet of rosa tomatoes, sliced into halves
Half a punnet of sugarsnaps, sliced into halves
1 round of feta cheese, crumbled
About 10cm of cucumber, thickly sliced and quartered
Handful of fresh rocket leaves, roughly torn
Half a red onion, chopped

For the dressing (mix ingredients together):

2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp clear berry juice
Black pepper

Here’s how:

Throw all of your ingredients into a bowl, pour over the dressing and toss it all gently until mixed well. Voila, easy as that. Add some avo if it’s in season, or even some chopped apple if it strikes your fancy.

Yours in food
Leigh

Come on, inspire us! What ingredients would you use in your chickpea salad?

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