Garbanzo (chickpea) and cucumber salad

chick Pea Salad

If you’re looking for a really filling salad that’s healthy then this is for you. I use a tin of chickpeas in this recipe but feel free to use the dried version, allowing time for soaking and cooking. Serve on its own, as part of a buffet or with grilled meats etc. It goes lovely with a frittata.

Approx cost: £3.38 in total or 85p per portion

Serves: 4

Total time: 25 minutes



  • 1 can chickpeas (drained, rinsed and dried)
  • 1 cucumber (peeled and diced)
  • 1 red onion (peeled and diced or sliced)
  • 12 cherry tomatoes (washed and cut in half)
  • 2 tablespoon parsley (chopped roughly)
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon brown sugar


  • Place all the ingredients except for the olive oil, red wine and brown sugar in a large bowl with a little seasoning.
  • Place the olive oil, red wine and brown sugar in a saucepan. Heat gently until the sugar has melted.
  • Cool the dressing for 10 minutes , after cooling , mix the dressing with the chickpea mixture. gently. Chill for 15 minutes
  • Serve in a large bowl for buffet style food or in four individual plates or bowls.