Whoa, its been hot lately. In this kind of weather all most of really want to eat is a salad or something light. And it definitely isn’t the kind of weather you want to get your oven on in. It’s way to hot already. So I offer you a super easy chickpea salad with vinegarette.

Chickpea salad with vinegarette

This no-cook recipe is a great as a slap-up lunch with  crusty bread, or the perfect salad for your next BBQ.  To keep the salad lovely and fresh try using our Nil – organic food wraps to cover it before you serve.  Buy yours below.

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Chickpea salad with vinegarette

Chickpeas are rich in dietary fibre which is great for digestion. They are also a great source of protein, and an excellent source of manganese.  They can boost energy because of their high iron content so they are great for pregnant or breastfeeding mums and growing children.

They have a low GI which means the carbohydrate in them is broken down and digested slowly, this helps keep your appetite in check and stabilize your blood sugars.

Read more about the health benefits of chickpeas here.

Want to try our other chickpeas recipes? Try these chocolate chip cookies with chickpeas.

Do you have a recipe for a gluten free cake made with chickpeas?

Mummy to three small boys

Chickpea salad with fig vinegarette
Prep time
Total time
Serves: serves 2
  • ¼ cup finely minced shallot or onion
  • 3 tablespoons white wine vinegar
  • ¼ cup extra-virgin olive oil
  • ½ tsp mustard
  • ½ teaspoon honey or maple syrup
  • Pinch of salt and some freshly ground black pepper
  • 1 large avocado
  • 1 lemon
  • 1 ½ cups cooked chickpeas (rinsed and drained)
  • ¾ cup cooked black beans (rinsed and drained)
  • 3-4 handfuls kale, spinach, silver beet or beetroot greens
  • Salt and freshly ground black pepper (to taste)
  1. To make the dressing - Place minced shallot or onion, white wine vinegar, olive oil, mustard, honey or maple syrup, and to taste, a pinch of salt and some freshly ground black pepper in a jar. Seal and shake vigorously until well combined. Let sit for at least 10 minutes. Taste and adjust seasonings to your preferences.
  2. To make the salad - Cut the avocado in half and discard the stone. Chop the flesh into a small bowl and toss with a squeeze or two of lemon juice to help prevent browning. Finely slice the kale/spinach/beet leaves.
  3. Just before serving, in a large mixing bowl, combine all salad ingredients together.
  4. Pour about half the dressing over the top and toss with salad tongs or a large fork and spoon to thoroughly blend the ingredients and coat lightly with the dressing.
  5. Top with a big squeeze of lemon, and salt and pepper to taste. Add more dressing, if needed. Serve immediately.

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