On the other hand, here in the UAE we can call it Friday picnic instead of Sunday 🙂
This super healthy salad is very easy to prepare and carry in an airtight container. Makes a delicious side salad for any barbecue but it can equally be a meal on its own.

Chickpeas Salad
Serves 4
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Prep Time
15 min
Prep Time
15 min
  1. 2 cans of cooked chickpeas
  2. 3 bell peppers of different colors (I like red, orange and green but you could get creative with the choice)
  3. 2 medium onions (I used white but then again you can select your own favorite)
  4. 1 handful each of parsley and coriander leaves
  5. 3 green chilies (you can choose to use less or more based on your taste preference)
  1. 3 cloves garlic
  2. Juice of 1 lemon
  3. 5 tbsp of oil olive
  4. Seasoning
  5. 1 ts cumin powder
  6. Salt and pepper to your taste
  1. 1. Drain and rinse thoroughly the canned chickpeas and add them to your salad bowl.
  2. 2. Wash all your vegetables and chop them finely. Add them to the chickpeas.
  3. 3. Peal the garlic cloves, chop them finely or otherwise use the garlic crusher if you find it easier.
  4. 4. Wash the lemon and squeeze the juice in a small bowl. Add the garlic and olive oil and mix well.
  5. 5. Add the dressing and seasoning to the rest of the ingredients and toss them gently together.
the LITTLE big company http://www.thelittlebigco.com/
And here we go! Your delicious, healthy, packed with proteins salad is ready to go!
It is best if chilled for 30 min to 1 hour, but then again, it depends on how hungry you are 🙂

Let me know if you tried the recipe and what do you think about it? What other ingredients would to try to add for a better taste?

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