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Crispy Chickpea Salad

  • Cook Time: 45 mins
  • Total Time: 45 mins


A summer favourite! This salad is filled with chunky crisp coolness of cucumber, freshness of summer tomatoes, creaminess of feta and the crisp bite of pan-fried chickpeas.



  • 1 can cooked chickpeas (no salt added), rinsed and drained
  • 2 tsps olive oil
  • 1 1/2 tsps ground coriander
  • 1/2 tsp ground cumin
  • 2 tsps red wine vinegar
  • fresh ground pepper to taste
  • 2 cups English cucumber (2 cucumbers approx.)
  • 1 cup cherry or grape tomatoes – cut in 1/2 or quarters, depending on size
  • 1/2 cup loosely packed parley, chopped
  • 1/2 cup loosely packed mint, chopped
  • 2 tsps lemon juice
  • 1/2 cup crumbled feta
  • sea salt and pepper to taste  


  1. In a large frying pan, heat olive oil, coriander and cumin over medium heat. Add chickpeas and stir to coat. Cook until the chickpeas begin to brown.
  2. Add red wine vinegar and stir to coat. Add a few cracks of pepper and fry until the chickpeas become as toasty as you’d like.
  3. In a large mixing bowl, combine the vegetables and herbs. Drizzle with olive oil, add lemon juice and toss.
  4. Add crumbled feta (using goat feta is preferred) and gently stir, finish with sea salt and pepper.
  5. Top with crispy chickpeas.


Great to take to that summer picnic or potluck!

For a twist you can add other types of favourite legumes/beans.


  • Serving Size: 4-8

Crispy Chickpea Salad
Crispy Chickpea Salad