Chickpea salad

Over the last couple of years I’ve been increasing our legumes in meals. Curries and stews get fortified with red lentils, chickpeas or beans. Besides adding extra protein and minerals, it will make a meal go a lot further. 
Besides cooked veggies, I try to serve a salad with raw veggies every meal. And when I have the time, some side dishes to fancy up a meal. I love serving this chickpea salad as a side with a curry.
It’s a beautiful blend of sweet, salty nuttiness with a citrussy tang. Very addictive!

Soak your chickpeas for 24 hours, then cook in about an hour (20 minutes in the high pressure cooker), they freeze well, or keep in the fridge for about a week.

Chickpea salad
- 3 cups of cooked chickpeas (or two 400g cans, rinse)
- 2 cloves garlic, minced
- a hand of cranberries
- juice of 1 lime or lemon
- a good drizzle of oil, macadamia or olive do very nicely.
- a drizzle of soy sauce
- 1 tbs ground cumin
- 1 tbs sweet paprika
- 2 tbs mollasses (treacle)
- 2 tbs dukkah (optional)
- a sprinkle of cayenne pepper

Mix all together in a bowl.
Line a serving bowl with baby spinach leaves, add the chickpeas and top with yoghurt, scatter some chopped pistachios over the top, (if you have them).
This one keeps for a couple of days in the fridge, leftovers are great for lunch.


  1. This looks very tasty. We are also fond of making curries and lentil meals.

    Marijke, did you receive my email regarding winning the Sliver thread draw?

  2. Marijke did you receive my reply to your email this morning? If not then I'll text you tonight.


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