Quick & Easy Dinner Ideas Series: Chickpea Salad/Salsa Recipe

With only 4 four ingredients, you can whip up this quick, easy and healthy salad/salsa for dinner in minutes. Serve with grilled fish, lamb or chicken and you have an instant meal.

Chickpea Salad/Salsa Recipe Ingredients

  • 1 punnet cherry/baby roma tomatoes
  • 1 large Lebanese cucumber (washed)
  • 1 tin chickpeas, drained and rinsed well
  • 100g (approx) Danish fetta, crumbled
  • 1 small handful mint, chopped
  • 1 large handful parsley, chopped
  • Juice of 1/2 lemon
  • Olive oil
  • 1/2 tsp ground cumin

Chickpea Salad/Salsa Recipe Method

Chop the cherry tomatoes into quarters. Chop the cucumber into quarters lengthways, scoop out and discard the seeds and chop into small pieces (approx the same size as the tomato quarters).

Combine the tomatoes, cucumber, fetta, and chickpeas in a salad bowl with the mint and parsely. Add the lemon juice, olive oil (approx 1/3 of the volume of lemon juice), cumin and salt and pepper to a jar and shake well to combine. Pour over the salad (you will only need 1/4 to 1/2 of this mixture, don’t drown the salad) and toss gently to combine.

Serve with grilled fish, BBQ’ed chicken or lamb.