I’ve been on the hunt for a flavour-packed salad that is easy to throw together…and I think I just might have found it. This makes enough to bring to a BBQ or as the perfect side dish with leftovers for lunches.

I love a fresh salad for lunch but sometimes don’t find them filling enough and didn’t want to always rely on a meat protein. I decided to add chickpeas and chose to roast them on the BBQ to give them a little crunch. This adds an extra layer to the salad and makes it pretty filling.

You could always roast the chickpeas in the oven at 400 degrees on a baking sheet. Just dry them off well and drizzle a little olive oil and season with salt, fresh ground pepper, cumin, garlic powder and chilli powder. Roast them for about 45-50 minutes or until browned. If you don’t use them all in your salad, these make a great alternative to nuts as a snack.

For this awesome salad, you will need:


  • 1 can of chickpeas (15 oz), drained and rinsed

  • 1 tbsp of chilli powder

  • 1 tsp of cumin

  • 2 garlic cloves, chopped

  • juice of 1 lemon

  • 1/3 cup of olive oil

  • 1 handful of fresh basil, chopped

  • 1 tsp of sea salt

  • 6 oz of cherry tomatoes, halved

  • 1 small cucumber

  • 3/4 of feta, crumbled

Drain and rinse the chickpeas and dry well. Toss in 2 tablespoons of olive oil, cumin, chilli powder and garlic. Roast in the BBQ on a cast iron skillet for about 10-15 minutes on high heat until crispy. In the meantime, half your tomatoes, slice your cucumbers and add to a large mixing bowl. Throw in your chopped basil, crumbled feta cheese and drizzle the remaining olive oil and juice from a lemon. I’d avoid adding any more salt to this recipe since the feta is salty enough but feel free to add some freshly ground pepper. Toss all ingredients together until well coated. Once the chickpeas are roasted and have cooled to room temperature, add to the rest of the ingredients and mix. It’s now ready to serve!

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