Chickpea and Sundried Tomato Salad

This chickpea salad is the perfect blend of health and taste—packed with protein-rich chickpeas, crisp veggies, and a tasty dressing that brings it all together. Light, refreshing, and ready in minutes, it’s your new go-to for sunny lunches, picnics, or effortless weeknight dinners.

CHICKPEA, SUNDRIED TOMATO, CUCUMBER, RED ONION AND BASIL WITH A HONEY VINAIGRETTE

Recipe by Mark Calaminici | Food Loves Company

Ingredients

1 can chickpeas, drained and rinsed

Sundried tomatoes, to taste, thinly sliced or chopped

Red onion, to taste, thinly sliced or chopped

Cucumber, to taste, thinly sliced or chopped

Fresh basil, to taste, torn or chiffonade

For the dressing

Extra virgin olive oil, to taste

Red wine vinegar, to taste

Salt, to taste

Freshly cracked pepper, to taste

Lemon juice, to taste

chili flakes, to taste, optional

Honey, to taste

Method

1. Dressing - This can be all to taste so sort of eyeball it and adjust to your liking. Whisk together, extra virgin olive oil, red wine vinegar, chili flakes, honey, lemon juice in a medium bowl. Season to taste with salt and freshly cracked pepper. Set aside, can be made a day before to let the flavours mingle.

   
   

2. Add the dressing to your bowl with all the ingredients and mix to coat everything. Enjoy!