The Big Chickpea Salad

Veg Mains

The Big Chickpea Chopped Salad





This big chickpea chopped salad was pretty much born out of me having an *ingredients check in* and trying to use up everything hiding in my fridge and cupboards before they turned sad. So feel free to use as much or as little as you want here and throw in whatever else you’ve got that could work.

I used pumpkin seeds and almonds but other seeds/nuts would be great. And as you may now, my herb garden is flourishing at the moment, so I chopped a big mix of basil, coriander and mint in, but again, use whatever you’ve got or is local to you.

This is great for a big lunch or mid-week dinner. If you want to make in advance for the next day, shake the dressing ingredients up in a jar and take it with you so you can dress your salad when you’re ready, to stop it getting soggy.


  1. Whisk the dressing ingredients in a big mixing bowl. Add the onion & chickpeas. Stir and leave. (If you love onion, like me, save some for garnishing).

  2. Toast the nuts or seeds for a few minutes in a dry frying pan until golden.

  3. Chop everything else and add to the bowl but don’t mix yet.

  4. When you’re ready to eat, mix it all up, taste for seasoning and top with the toasted nuts or seeds. Enjoy!


560g cooked chickpeas (or any beans)
300g ripe mixed tomatoes
1/2 big cucumber, diced
1 small fennel or 2 celery sticks
2 handfuls red cabbage & radishes
250g good mozzarella or feta
1 big head of lettuce or 4 baby gem
Big handful olives, pitted and halved
1 finely diced red onion or spring onions
Handful nuts/seeds
Big handful fresh herbs – any mix of basil, mint, parsley, coriander, anything goes.

Honey mustard dressing:
1 tbsp raw honey or maple syrup
2 tsp mustard like dijon
8 tbsp extra virgin olive oil
3 tbsp apple cider vinegar /1 juicy lemon
1 small garlic clove, very finely chopped
Sea salt & pepper

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