Mediterranean · serves 2

Chickpea Salad Bowl

No cooking at all. For nights when even the stove feels like too much.

15 min Easy Vegetarian

Ingredients

  • 2 cans chickpeas, drained
  • 1 cucumber, diced
  • 3 tomatoes, diced
  • 1 red onion, thin slices
  • Feta or paneer
  • Olive oil, lemon, oregano
  • Olives if you have them

Method

  1. Dice everything roughly the same size. That's the only technique here.
  2. Whisk 4 tbsp olive oil, juice of 1 lemon, salt, pepper, oregano.
  3. Toss chickpeas and vegetables in the dressing.
  4. Crumble cheese on top, don't mix it in.
  5. Rest 10 minutes before eating — it gets better. Bread on the side.

Questions people ask about Chickpea Salad Bowl

How long does Chickpea Salad Bowl take?

About 15 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What is the one thing to get right in Chickpea Salad Bowl?

Crumble cheese on top, don't mix it in.

What can I use instead of chickpeas in Chickpea Salad Bowl?

Use canned is fine and saves an hour; rinse them well, the canning liquid tastes metallic.

Can I make Chickpea Salad Bowl ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Chickpea Salad Bowl vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Chickpea Salad Bowl?

Bread on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

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