I like to add chickpeas in my version to bulk the salad up, although this is not traditional. Whether you use your own cooked or canned, chickpeas are a delicious and versatile bean
Chickpeas, Red Kidney beans & Feta Cheese Salad with lemon juice and Parsley. The chickpeas make it almost a meal in itself and the feta like I said, coats everything to make a salty, creamy dressing that comes to life with the citrus and herbs
Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…
Quinoa, jar of marinated artichokes, pomegranate, can of chickpeas. It is the new cup of tea) and jars full of different grains and with this satisfying salad, I'm very glad that I do
chickpea, courgette & raisin cous cous salad. courgette and chickpeas - ready to add to the cous cous. boil the kettle/heat up the stock, put the cous cous and raisins in a bowl/pan and pour over liquid, cover with a tight fitting lid and leave to one side while you prepare the rest of the salad
Warm salad of butternut squash, chickpea and kaleServings. This delicious, wholesome autumnal salad tastes divine and, apart from roasting the butternut squash, it really doesn’t take long at all to put together
Spicy chickpeasalad. Place chickpeas into a bowl together with chopped veggies and herbs. Oh yeah, more salads (my God, you should see how well I've actually been eating lately
Soak the chickpeas overnight. When the chickpeas is cooked, drain with a skimmer and set aside. Add the chickpeas together with the cod and season with a little pepper
Home cooked chickpeas taste better, but canned is good if you need speed. This is a really easy pantry-cupboard salad to throw together when you need a lunch for work and don’t have a lot of time to make one
I made this Sweetcorn, Chickpea and Pepper Couscous Salad with Harissa Oil, quite a mouthful I know. Crunch and sweetness from the sweetcorn and peppers, nuttiness from the chickpeas and a hint of heat from the harissa oil that coated the couscous wonderfully
This is one of my new favourite salads from the chef Denis Cotter's book 'For the love of food' which is so incredibly amazing and I can't believe I have only just found out about him
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