Set aside to cool. To serve, place the pumpkin, chicken, quinoa, chickpeas, pepper, coriander, lemon juice and zest in a serving bowl. Season with salt and pepper. Toss gently to combine.

For the herby chicken salad, whisk the crushed garlic, vinegar, honey, lemon juice and oil together in a bowl until emulsified then season with a little salt and freshly ground black pepper.

Scatter the chickpeas over the bowls of salad with the halloumi on top, drizzle over half of the chutney and top with the remaining nuts. Prepare the salad and arrange in two bowls. Heat up a ...

Crispy flavor-packed fried Spanish chorizo takes this arugula, feta, and chickpea salad to the next level and turns it into a ...

This is a North African-style tabbouleh with a twist – chickpeas. I’ve used black chickpeas here since I had some left in my store cupboard from a batch of hummus, but regular chickpeas work ...

Bean chickpea salad is an easy recipe that is full of freshness ... lean protein from the grill like my infamous grilled ...

Use up leftover salsa or make one from scratch for this hearty couscous salad. Top with grilled halloumi or chicken, if you like. To make the salsa, combine the tomatoes, onion, coriander and ...

To make the creamiest, dreamiest vegan quesadilla possible, blend up this one pantry staple: drained canned chickpeas, ...