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Mediterranean Chickpea Salad

A refreshing & summery salad dressed with a vibrant mixture of olive oil, honey & lemon
Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 3
Author Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 1-1/2 cups boiled chickpeas * see notes
  • 2-3 large lettuce leaves shredded
  • 2 tablespoons sliced black olives
  • 4-5 cherry tomatoes halved or a small tomato, chopped
  • feta cheese, crumbled (optional)

For the dressing

  • 1 tablespoon crushed mint leaves
  • 1 tablespoon crushed basil leaves substitute with chopped coriander
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 tablespoon honey or date syrup
  • 1-2 teaspoons lemon/lime juice
  • salt & pepper to taste

Instructions

  • Place all the ingredients except the feta cheese (if using) in a bowl and mix well. Crumble the feta cheese over them
  • Prepare the dressing by placing all the ingredients in a small bottle or a bowl. Give everything a good shake/stir. When you are ready to serve, just pour the dressing over the prepared salad and give it a good mix.
  • Serve immediately

Notes

Soak 3/4th cup of chickpeas in plenty of water for 8-10 hours (or overnight). Pressure cook (with a little salt and enough water to cover it) for 3-4 whistles or till tender but not mushy. Don't discard the water (cooking liquid/stock). You can use it to flavour soups or pulaos.