This is a salad I always go back to & I make it regularly in the café. It shows how easy it is to turn a simple salad into something really flavoursome with the addition of fresh herbs & gently cooked red onion… It makes a tasty lunchtime option for those looking for a gluten free alternative.

You can add additional protein of your choice for a more substantial lunch. It is delicious with humus & falafels if you are looking for a plant based option. Alternatively, chicken or feta would make a tasty alternative. You can add any salad vegetables you enjoy…all vegetables are a great source of immune boosting Vitamin C & chickpeas are a great source of soluble fibre which may help aid digestion and may help to lower cholesterol and blood sugar levels.

Ingredients

1 punnet of cherry tomatoes, halved
1/2 cucumber diced
1 yellow pepper diced
2 red onions
1-2 fresh chillies
2 garlic cloves
1 tbsp cider vinegar
410g tinned chickpeas drained
Extra virgin olive oil
Chopped fresh mint & chopped fresh basil to taste
Fresh rocket or other green leaves to serve

Method

Cook the onion, chilli and garlic gently in olive oil and a little water until soft.

Add the cider vinegar & cook until the vinegar cooks off.

Combine the remaining ingredients in a large salad bowl & stir in the warm onion mixture.

Mix 2 large serving spoons of the salad mixture with a handful of salad leaves to serve.

Delicious served on its own or with falafels & humous.