This is the kind of salad that I make when I have lots of odds and ends left in the fridge at the end of the week, and need to make a meal quick! When I made this I was really rushing to get the kids to eat something before going out, as you can see I didn’t even chop up the veg very neatly, but it tasted good and was healthy and filling. My kids have always liked eating sweet crunchy raw veg and love eating plain chickpeas as a finger food, so this combines both of them. It went really well with some homemade brown bread and baby salad leaves.
I always try to get a lot of beans into our diet because they’re so healthy. I use tinned beans because they’re really convenient and really cheap (even though dried beans are even cheaper). Chickpeas are really versatile, have plenty of protein, fibre and iron, and are probably one of the foods we eat the most, whether in salads, curries or houmous. Adding them to salads can really make it into a full meal! This salad also has a lot of goodness from all the fresh raw veg.
2 tins of chickpeas
1/4 a red pepper
1/4 a yellow pepper
1/4 of a cucumber
A handful of baby spinach
A small handful of fresh parsley
A drizzle of extra virgin olive oil
Juice of 1 lemon
Sea salt and black pepper
How it’s made:
Drain and rinse the chickpeas.
Chop the vegetables and parsley up into even small pieces (similar to the size of the chickpeas).
Mix together the beans, vegetables and herbs, and drizzle on the olive oil, lemon juice, and sprinkle with some sea salt and black pepper, and mix it all up.
I like to serve it with brown bread, salad leaves, and boiled baby potatoes.