Quick chickpea salad
Fresh, vegan enjoyment
Are you looking for a quick, filling salad without too much chopping? This chickpea salad can be prepared in large quantities in no time at all. It even stays crisp and fresh the next day!
1 canchickpeas (265g drained)
10 Stückolives, black or green
1 smallred onion
1 tbspolive oil
1 tbspapple cider vinegar
1 bunchfresh parsley
Drain the chickpeas and place them in a larger bowl.
Quarter the tomatoes and dice the cucumber. Halve the olives and cut the onion into fine slices. Chop the parsley.
Add all the vegetables to the chickpeas. Season and mix with olive oil, cider vinegar, salt and pepper.
Sprinkle with lemon juice to taste.
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Nutritional value, per portion