This delicious summer salad is high in protein and nutrients like iron, potassium, and magnesium. It’s easy to put together the night before and take to work, and you can switch up the vegetables to suit whatever you have in the house. I like to add shredded cabbage or roasted aubergines. It’s super filling and will keep you going without feeling bloated, as it’s gluten free too. The key flavour comes from the addition of spices to the chickpeas, so don’t be afraid to taste and add more.
Prep: <5 minutes
1x400g tin chickpeas
1/2 red onion, chopped fine
1/2 large tomato/ handful cherry tomatoes, chopped fine
1/8 cucumber, chopped fine
1 tsp all spice
1 tsp za’atar
1 tsp cayenne pepper
1 tbsp tahini (get the good quality stuff, which should be liquid)
2 tbsp hot water to thin
3 tbsp lemon juice
Salt and pepper
- Sprinkle the spices onto the chickpeas, mix them in, and microwave for 30 seconds to a minute just to warm them through
- Add the chopped tomato, onion and cucumber
- In a small bowl, mix together the tahini dressing and season to taste. You may need to adjust quantities to suit.
- Drizzle the dressing over the assembled salad and serve straight away. I sometimes garnish with herbs, seeds, or nutritional yeast for an added nutrition boost.