Chickpea & coriander salad

(5 ratings)

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Chickpea and coriander salad
Chickpea and coriander salad
  • Serves: 2

If you're stuck for lunch ideas, and all you can find is a can of chickpeas try this super quick salad. Just boil the chickpeas in tea for extra flavour and health benefits!


  • 250g can chickpeas
  • Handful cherry tomatoes diced
  • 3 Ceylon teabags
  • 4tsp chopped coriander leaves
  • Iceberg lettuce leaves
  • 2tsp mustard cream
  • 1 chopped onion
  • 1tsp chopped garlic
  • 60ml olive oil
  • Salt and ground pepper to taste


  1. Place the chickpeas in a saucepan of water, add the tea bags and boil until chickpeas are softened.
  2. Throw away the tea bags, drain liquid and cool the chickpeas.
  3. Combine the mustard cream with olive oil, pepper and salt to taste and toss with the chickpeas, diced tomatoes and chopped onion, garlic and torn coriander leaves.
  4. Serve on shredded iceberg lettuce and garnish with sundried tomatoes.

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