Wednesday, 4 March 2015

Herby Salad with Chickpeas and Olives

Salad with Chickpeas and Olives
This simple salad is basically a variation on tabbouleh without the bulgar wheat! It works well as a side dish to accompany a carb-heavy main course, such as pizza or pasta, or as a lunch-box salad served with pitta bread.

  • 2 little gem or 1 cos/romaine lettuce, leaves separated 
  • 2-3 ripe tomatoes, de-seeded and diced
  • 8cm/3" chunk of cucumber, de-seeded and diced
  • 1 green bell pepper, de-seeded and diced
  • 50g/2oz pitted olives, sliced
  • ½ can chickpeas/garbanzo beans, rinsed and drained
  • 1 tbsp each of fresh chopped mint and parsley 
  • juice of ½ lemon
  • 1 tbsp olive oil
  • 1 small clove of garlic, crushed (optional)
  • Salt and pepper to taste

Put all of the salad ingredients, apart from the lettuce, into a bowl.
Mix the dressing ingredients together, drizzle over the salad and mix gently.
Allow the flavours to marinate for around half an hour before serving on a bed of lettuce leaves.

I'm adding this recipe to this month's No Crouton's Required Challenge, created and co-hosted by Lisa's Kitchen and Jacqueline at Tinned Tomatoes.

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  1. I really have to try this soon; I love the idea of letting the dressing marinate first before adding the lettuce. :) And I lovelovelove garbanzo beans in my salads!

    Vegetarian Courtesy

  2. Healthy yummy salad.

  3. Oh, that is one fine salad. Chickpeas always get my attention. Thanks for sharing with NCR. The roundup will be up soon.


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