Spicy Chickpea Salad

Chickpeas are nothing less than fabulous:

They are full of fibre, most of which is insoluble meaning that these little nuggets help keep guts clean and healthy, and tummies flat.

  • They are protein powerhouses, great as an alternative to meat, and children tend to love them as they are mildly flavoured and take on the flavours around them.
  • This fibre and protein combined makes for excellent blood sugar management, which is good new for everyone who has busy days and wants consistently high energy levels.  This quality of fibre and protein means that you stay fuller for longer and subsequently sleep better.
  • Lastly, but importantly these little pearls are chock full of phytonutrients, a kind of antioxidant, that works to repair and maintain the health of cells all over our bodies.

Prep Time: 5 minutes

Cook Time: 0 Minutes

Serves: 4 as a side dish


  • 400g cooked chickpeas
  • 12 or so cherry tomatoes quartered
  • 1 tablespoon white white vinegar
  • 2 tablespoons good oil (we suggest avocado or coconut)
  • 1 tablespoon maple syrup
  • Juice of half a lemon
  • Teaspoon of finely chopped fresh red chilli
  • 2 cloves of garlic, crushed
  • Good pinch of salt and black pepper
  • Handful of fresh coriander (basil or parsley would also be nice)


  1. Drain the chickpeas in a sieve and give them a quick rinse, set aside.
  2. In a large mixing bowl add everything but the chickpeas, tomatoes and coriander (or your choice of herb).  Mix really well.
  3. Then add tomatoes and chickpeas.  If you are serving this right away, add the herbs.  If you can, leave this for an hour or two the flavours really come together, then add the fresh herbs up to half an hour before serving.

Recipe taken from Family Fork by Louise

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