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I hate chickpeas, like really really can’t stand the things. Yet I love this chickpea salad!!

This chickpea salad came about from a need to use up chickpeas I had because I wanted the aquafaba (chickpea water) to make egg-free mayo. Yep, you heard right chickpea water. Aqaufafa is awesome stuff and can replace eggs in so many recipes, you should really check it!! It blew my mind when I first started using the stuff. But sorry I’m getting distracted, back to the salad.

I needed to find a way to use these chickpeas I had as I really hate food waste. So I stumbled across this Summer Chickpea salad recipe by Jamie Oliver and thought it sounded like it might be ok, so I set out to give it a go. But really the whole time I was making it I was thinking, “this is gonna be yuck, no one will like it, and I will end up just composting the lot”. But I was wrong very, very wrong.


The recipe needed some tweaking to work for us, I left out the feta as we are trying to minimise our consumption of animal products, and of course, I left out the chilli, ouch, don’t understand the point in making your food hurt you!! I made a few other adjustments too. This recipe outlined below is an adaption of the original recipe by Jamie Oliver, I can’t take the credit for this one. But I had to share because it is a great way to get more protein without eating meat and taste bloody awesome!

The recipe is great as is as a side dish or for 1 person, however, if you wanted something more substantial or a salad to serve 2 or more people as a stand-alone dish go ahead and add additional salad leaves like spinach and rocket to bulk it out and up the greens.


Chickpea Salad

Prep Time: 10 minutes
Total Time: 10 minutes

A quick a tasty chickpea salad that even chickpea haters will love


  • 425g can of organic chickpeas (drained)
  • 1 small red onion
  • 300g ripe cherry tomatoes
  • 1/2 lemon
  • extra virgin olive oil
  • salt
  • 1 large handful of fresh mint
  • 1 large handful of fresh basil
  • Salad Leaves (optional)


  1. Peel and finely slice the onion and place in a medium-sized bowl
  2. Crush tomatoes into the bowl to release all their juices. Cut tomatoes first if large
  3. Add drained chickpeas
  4. Place a good splash of olive oil into the bowl and add squeeze in lemon juice. Toss to combine.
  5. Once ready to serve throw in the mint & Basil and toss to combine.


  • Make sure you keep the chickpea liquid, known as aquafaba. It's great for making egg-free mayo and meringues. Can be frozen if you won't use it within a few days.
  • Recipe adapted from Jamie Olivers Summer chickpea salad

Some of our other wholefood recipes you might like….

Ook ook – Tomato & Herb Focaccia
Mexican Buddha Bowl
The Best Healthy Muesli Bars

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