Sunny Chickpeas Salad

July 11, 2019 Recipe

The weekend is around the corner, temperatures are finally rising, and I can almost smell the saltiness of the ocean on my skin. A summery salad, quick but nutritious ( did you know chickpeas are high in protein and make an excellent meat replacement ) is all my sandy self can think of.


  • 400 grams Chickpeas
  • 1 onion
  • 2 tomatoes, diced
  • 1 Lemon
  • Olive oil
  • Small bunch of parsley, chopped
  • A pinch of salt
  • Optional: 100 grams of unsalted raw codfish in small pieces
  • Optional: 100 grams of tuna


Soak your chickpeas for at least 8 hours (overnight is even better), and slow cook them for around 2 hours. Or buy them precooked at the store, because…summer!

Add the chopped onion, the tomatoes, a pinch of salt, olive oil ( be generous), squeeze the lemon in your palm over it and add the chopped parsley.

Optionally you can add small pieces of raw, unsalted codfish ( my favourite) or some tuna.

Toss it all wildly and run outside to enjoy the sunset with a lovely glass of your white wine.



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