Chick Pea Salad

Chick Pea Salad
I like adding legumes to salads, it gives them a really nice texture and the addition of the protein also creates a salad that can be eaten as a meal in itself, which I find ideal for workday lunches. This will keep well for a few days so make a batch and then you have lunch sorted for half the week.

Lovely to also serve alongside grilled meat or fish. And you probably have the ingredients in the fridge and pantry already!

This is simple to prepare with or without a Thermomix, the salad is chopped by hand, and the dressing can be mixed by shaking the ingredients together in a jar.

Chick Pea Salad
Prep Time
Total Time
Recipe type: Salads
Serves: 6-8
  • 1 400g tin chick peas
  • ½ red onion
  • 3 tomatoes
  • 1 red capsicum
  • 4 spring onions
  • 1 large bunch fresh parsley
  • Small handful fresh mint
  • 2 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp water
  • ¼ cup olive oil
  • 2 cloves garlic crushed
  • ½ tsp ground cumin
  • salt and pepper to taste
  1. Rinse and drain the chick peas.
  2. Peel and slice the onion thinly. Cut the tomatoes in half, remove the seeds and cut the flesh into small pieces. Slice the spring onions and capsicum into long thin strips.
  3. Chop the herbs.
  4. Combine all salad ingredients into a large serving bowl and pour the dressing over the top.
  5. Mix to combine
  1. Combine all dressing ingredients in the Tmx mixer bowl and mix speed 6, 10 seconds.



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