Chickpea salad


by Anne White

Here is my chickpea salad recipe which I make to bring to work for my lunch - it does 3-4 days, depending on what's in it. I've included some of the optional extras too, which can be used to jazz it up.

Prep Time: 5 minutes

Cook Time: 10 minutes


  • 1 x tin drained chickpeas
  • Half a packet of edamame beans
  • A few cherry tomatoes, cut in half
  • 60g feta, crumbled
  • Half a packet of fresh mung bean sprouts
  • 1/4 cup of pumpkin/sunflower seeds, mixed
  • Olive oil
  • Lemon juice
  • Freshly ground salt & pepper
  • Good handful of fresh herbs, chopped (basil, mint, parsley all work great)
  • Optional - olives
  • Optional - chopped hard boiled egg
  • Optional - avocado
  • Optional - sun dried tomatoes
  • Optional - tin of salmon/tuna

Mix all ingredients together to assemble the salad. Enjoy.