Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.

Ingredients Nutrition


  1. Put chickpeas in a large saucepan.
  2. Add water to cover and stir in 1 tsp of salt.
  3. Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
  4. Drain the chickpeas and discard any loose skins.
  5. In a serving bowl, combine all the remaining ingredients.
  6. Add the chickpeas and toss well.
  7. Cover and refrigerate for atleast 4 hours before serving.
Most Helpful

5 5

This makes a very good and easy salad. The cumin seemed a little stronger the day after, so next time I will use slightly less (actually, I used slightly more than the ingredient list's amount, so the recipe is fine.) Thank you very much for sharing this recipe with us.

5 5

Reviewed for ZWT9- Made as written, except that I soaked my chickpeas overnight and then cooked in the pressure cooker. A lovely salad that makes a great side

4 5

This is very clean and very nice