Chickpea salad

I had this salad several times as a take away from my local supermarket, but figured it shouldn’t be too difficult to make it myself. Indeed, quickly made, cheap, delicious – and perfect to take away

When going to work and taking food with me, especially salad, it’s often difficult not ending up with a totally sappy box wrapped in at least one bag so there’s no sea of sauce in my bag. That’s why for salads I’m always looking for recipes that won’t loose that much water over time. As this one doesn’t contain standard salad veggies like tomatoes or cucumbers that contain a lot of water, it’s perfect for my purpose. Another advantage: Due to the chickpeas it’s pretty satisfying and doesn’t leave you hungry as just green leaves sometimes do, but at the same time you don’t feel as tired as you do after a carbohydrate-rich lunch that always makes me want to nap. Plus: Chickpeas are super healthy!



Serves 2

1 can of chickpeas

1 red pepper

2 spring onions

1/2 jar cornichons (not the sweet pickled ones)

1 handful of parsley

salt, pepper, vinegar, olive oil


  1. Wash chickpeas until water doesn’t make bubbles anymore
  2. Finely chop cornichons and pepper
  3. Add finely chopped parsley (or substitute with another herb you fancy)
  4. Season with salt and pepper and add dashes of olive oil and vinegar. I also added some of the cornichons-water

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