Mediterranean chickpea salad with sun-dried tomatoes

Mediterranean chickpea salad with sun-dried tomatoes, Kalamata olives, cucumber, lemon and basil – fresh, full of flavour and ideal for making ahead.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 310 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 32 g

Ingredients

• 2 tins of chickpeas (drained)
• 80 g sun-dried tomatoes (in olive oil)
• 50 g Kalamata olives (stoned)
• ½ cucumber
• ½ onion
• 3 tbsp olive oil
• 1 unwaxed lemon (juice)
• 1 handful of fresh basil
• 1 tsp dried oregano
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Tip the chickpeas into a sieve, rinse well and leave to drain. Then put them into a large bowl.
2. Cut the sun-dried tomatoes into strips. Finely dice the cucumber and onion, halve the Kalamata olives and add everything to the chickpeas.
3. Whisk the olive oil with the lemon juice, oregano, salt and pepper in a small bowl. Pour the dressing over the salad.
4. Mix everything thoroughly so the dressing, veg and chickpeas come together well. Roughly tear the basil and fold it in or scatter it over the top.
5. Leave the salad to stand briefly so the flavours round out. Taste again before serving.

Good to know

A salad like this livens up tired lunch breaks and makes for an easy dinner. Hearty, fresh and often even more rounded in flavour the next day.

Swaps

Kalamata olives → avocado (contains unsaturated fatty acids). Basil → parsley (provides vitamin K). Onion → spring onion (milder). Chickpeas → white beans (also provide fibre, a little creamier).

Allergens

Naturally gluten-free and free from milk and egg. If onion doesn't agree with you, use less; for children, chop everything finely, and in pregnancy use well-washed veg and good-quality preserved ingredients.

Dairy-free recipes