This chickpea salad is fresh, bright and full of flavour. Perfect for a healthy summer meal.
Give it a try!
Ingredients
Recipe serves 6-8
Ingredients for salad
2 cans of chickpeas, rinsed and drained (398ml each)
1 cup cherry tomatoes, cut into quarters
1 small red onion, cut into cubes
2 small cucumbers, peeled and cut into cubes
2 bell peppers, cut into cubes (I use red and orange)
2 large carrots, cut into cubes
2 large celery sticks, cut into cubes
1/2 cup vegan feta (I use Nafsika's brand)
1/2 tsp each salt and pepper
Ingredients for dressing
1/3 cup vegan plain coconut yogurt (I use Riviera brand)
2 cloves of garlic
1/2 a lemon, juiced
Zest of 1 lemon
2 tbsp apple cider vinegar
1/2 cup each combined of fresh oregano, parsley, mint, chives (plus extra for serving)
1/3 cup olive oil
1/2 tsp each of salt and pepper
Preparation
Add chickpeas, tomatoes, onion, cucumbers, peppers, carrots, celery, feta (crumbled), salt and pepper in a large bowl. Set aside.
To make the dressing, place all the dressing ingredients into a blender, or you can use an immersion blender if you prefer.
Once the dressing is thoroughly blended, taste for salt and adjust to your liking if needed. Pour the dressing over the chickpea salad and mix well to combine.
Put salad in the refrigerator for at least an hour to chill.
I like serving it with chopped fresh herbs over top and a drizzle of olive oil.
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