Since the weather is getting so much warmer, I love dining al fresco. Like I practically eat lunch in the park whenever I can.
I’ve been craving beans like a madwoman recently (probably due to my recent trip to Ethos where they had an amazing salads and a flavourful chickpea tagine!) so I’ve been making so many recipes with them!
I love making salads with beans because a) they don’t go soggy and actually taste really good and even better when left in the fridge to marinade and b) They are really light and healthy so it doesn’t weigh you down on a hot summers day!
Fresh Chickpea Salad vegan, gluten free, dairy free
I like to make this a few hours prior to making it as I think the flavours really work well together. I serve it atop leaves, here I used lambs lettuce which was wonderfully sweet and tender but spinach would work, or if you’re looking for a stronger flavour, arugula would be wonderful!
1/2 can of chickpeas, drained and rinsed
Handful of cherry tomatoes, diced
1/3 cucumber, diced
1 spring onion, sliced finely
Handful of coriander (parsley would also work well)
1/2 lemon, juice and a bit of zest
Salt and pepper, to taste
Extra virgin olive oil
Make a dressing out of the lemon, salt, pepper and extra virgin olive oil in a jar and shake it up.
Pour all the ingredients in a bowl and dress with the dressing.
Serve straight away or allow to chill in the fridge for the flavours to marinade.