Chickpea salad 05.02.2009

This is an excellent Work Lunch – it can be prepared in advance (all the better to soak up the garlicky goodness), and keeps for a day or so in the fridge. The quantities given here are for a single generous serving. Anybody else got good lunchbox ideas?


  • 1 can of chickpeas (the organic ones always seem a bit nuttier and nicer to me)
  • 1 tomato, diced
  • a few olives, de-pipped and torn in half
  • a small handful of chopped parsley
  • a bit of soft goat’s cheese or goat’s feta

  • juice of half a lemon

  • 1 tablespoon of olive oil
  • salt and pepper
  • half a clove of garlic, crushed


Because I am my mother's daughter, I hull the chickpeas - that is, I dump them into a bowl of water, squeeze the peas out of their skins, and then pour off the water and floaty skins and rinse. They're much nicer like this - and less likely to cause tummy grumbles.

Mix chickpeas, tomato, parsley and olives together, and then dress with olive oil, garlic, lemon juice and salt and pepper (combined beforehand if you can be bothered). I always put the goat's cheese on top of the salad and stir it through at the last minute - it seems to last better this way and not go so mushy.

File under lunchbox salad vegetarian

Download a print-friendly PDF

Virginia makes web things and food things. Mainly bread. Oh, bread.

Sorry, comments are not available on this post.


Noms Elsewhere