Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is a good salad as it can be made the day before. If you don't want to cook use 2 400gr tins chickpeas. I can't remember where I got this recipe.

Ingredients Nutrition


  1. Place chickpeas in large bowl and soak overnight.
  2. Cook chickpeas in a large saucepan of boiling water uncovered until tender, about 50 minutes.
  3. Rinse under cold water and drain.
  4. Combine chickpeas in large bowl with tomato, cucumber,celery, onion, mint and salt, toss gently with remaining ingredients.
Most Helpful

Delicious! I added some avocado, which went wonderfully with it.

readergirl October 04, 2011

I used 2 400g cans of chickpeas, and everything else as listed. We loved it! The mint gave the salad a lovely touch of sweetness, and we really enjoyed the variety of tastes and textures. I'm not normally keen on a strong raw garlic flavour and the garlic did leave quite an aftertaste, and the smell of the left-overs permeated the fridge. For this reason I initially thought I'd cut the garlic to one clove next time, but the dressing is so tasty I don't know if I want to mess with it. :) Thank you for a delicious recipe!

Soobeeoz May 09, 2008

This recipe is so incredibly easy and delicious!! Thank you Latchy for sharing it. I also add in sweet peppers, and a couple Peperoncini Peppers. Simply delish!

Steph_40135 June 28, 2007