Chickpeas salad

A salad again! I’m the crazy one for salads 😉

And the more ingredients and colours they have, the better.

I like to combine cooked and raw vegetables, pulses, different textures, to make a rich vinaigrette…

The pulses are very interesting as they provide protein, fibre and carbs in a perfect balance. And the chickpeas are especially rich in calcium, iron, magnesium, phosphorus, Vitamins B, C, A…

 For 3 or 4 persons:

1 small broccoli

1 aubergine

200 gr, of cooked chickpeas

18 – 20 cherry tomatoes (red and yellow)

For the vinaigrette:

4 tablespoons of olive oil

1 tablespoon of balsamic vinegar

1 teaspoon of Dijon mustard

zest of 1 lime

juice of ½ lime

1 spring onion

black pepper

capers to taste


Cut the broccoli in flowers and steam it for about 8 minutes (al dente).

Cut the aubergine in 3 cm dices, put it in a dish to microwave, add salt, black pepper and dry herbs: oregano, provençal herbs… and cook it in the microwave for 4 or 5 minutes. Leave it to cool.

Prepare the vinaigrette: put the olive oil, vinegar, mustard, black pepper, zest and juice of lime in a big salad bowl.

Mix it well with a whisk until it becomes a thick sauce.

Add the capers and the finely chopped spring onion.

Drain and rinse the chickpeas (if they are from a can).

Cut the cherry tomatoes in half.

Add the chickpeas, cherry tomatoes, broccoli and aubergine to the salad bowl.

Mix very well so the vinaigrette will be well distributed among all the ingredients.

Ready to eat!

It’s delicious at room temperature. I serve it with some green leaves (rocket or cress…)

It’s a very balanced meal, reduces the appetite and is very easy to bring to work in a Tupperware 🙂

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