Ready in just 10 minutes, this salad is the perfect weekday lunch option. In a small bowl, whisk together 2 tbsp lemon juice and the olive oil. Season with salt and pepper to taste, then drizzle ...

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 ...

try this quinoa and chickpea salad that will surprise your taste buds. You'll need 3.5 ounces of cooked chickpeas, 5.3 ounces ...

Drain the chickpeas and stir in along with a generous amount of salt and pepper. Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the ...

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 ...

Popeye Spinach Salad is a wonderful blend of fresh spinach greens, hearty chickpeas, juicy grape tomatoes, and a tangy Maple ...

Set roasted chickpeas aside. In a large salad bowl, toss together tomatoes, red peppers, cucumbers and olives. Make the dressing: Whisk together olive brine, 3 tablespoons olive oil, lemon juice ...

Mix the garlic into the yogurt, then dollop on to individual serving plates or a platter along with the tahini, followed by the tomato and cucumber salad. Top with the dukkah chickpeas.

(You should have ¾ cup tomato pulp.) Discard tomato skins ... Pour in ¾ cup oil. Once hot, add chickpeas and fry until golden, 4-6 minutes total. Use a slotted spoon to transfer fried ...