chickpea salad with cucumber, tomatoes & peppers










This is my go-to-salad for a barbecue. It is rather quick to make (once chickpeas are cooked or substituted by tinned) and its bold, punchy flavours pair extremely well with anything grilled or charred: robust skirt steak and herb-marinated lamb, flash-griddled squid (1), red mullet or snapper (2) or as my husband would hasten to point out: sausages & ribs. The chickpeas provide substance as well as a nice bite and take it far away from limp and watery while cucumbers, peppers, tomatoes add crispness and crunch all the way. Seasoned with a little dose of spice and woodsy-ness (3) from wonderful Piment d’espelette, a dash of cumin, parsley and a final flourish of mint and lemon to deliver another boost of freshness. In short, it is the opposite of boring.

This is not a precious salad of feathery leaves and subtle flavours but a rustic, hearty summer side that holds its own and can stand up to the usual salad prejudice strong flavoured barbecued food with all the accompanying sauces, marinades and dips without weighing you down. Quite the all-rounder, really, which travels rather well to and fro like the park or your chosen picnic destination (4) (gosh, would it be nice on the beach with a prime view of the rolling waves and some daring surfers / fishingboats (5)? Just saying…) and equally would not be awkward amidst a table full of mezze like charred aubergine dip, hummus, pita, artichoke, baked aubergines, grilled veg and the like.


Summer chickpea salad


I posted this first in June as a guest post in a gorgeous section about salads & sides for barbecues on my friend Jeanette’s blog, The Surf Cook.

Now summer has returned and the weekend is nigh, more bbq salads & sides: mustard chive potatoes, potato salad with cucumber, Pad Thai-ish noodle slaw, corn-tomato-basil salad, Caponata alla Siciliana, Mexican Green Goddess dressing, Indian spiced chickpeas with mint & coriander yoghurt dressing, green mango salad, Ottolenghi’s spinach salad with dates, almonds & crispy flatbread, this zesty green asparagus, tomato & avocado salad, Edamame salad, spicy carrot salad and some nice Habanero salsa to spice things up a little.



1) Seafood mosaic from The House of the Faun (Casa del Fauno) in Pompeii, Museo Archeologico Nazionale di Napoli, Italy
2) Mosaic depicting marine fauna from the House of the Faun (Casa del Fauno) in Pompeii, Museo Archeologico Nazionale di Napoli, Italy
3) Gustav Klimt: Buchenwald I (Beechgrove I), 1902, Galerie Neue Meister, Albertinum, Dresden
4) William Holman Hunt: Our English Coasts (Strayed Sheep), 1852, Tate Britain, London
5) Claude Monet: Étretat, la porte d’Aval: bateaux de pêche sortant du Port, ca. 1885, Musée des Beaux-Arts, Dijon



chickpea salad with cucumbers, tomatoes & peppers

Chickpea salad with cucumber, tomatoes & peppers


200g / 7oz dried chickpeas (or 400g / 14oz chickpeas from 2 tins)
1 cucumber (English garden cucumber), unpeeled & diced
1 yellow pepper, diced
1 punnet of cherry tomatoes, halved or quartered
1 red onion, chopped
½ clove of garlic, grated or finely minced
small bunch parsley, roughly chopped
small bunch mint, roughly chopped
1 teaspoon cumin
½ teaspoon Piment d’Espelette or Aleppo pepper or chilli flakes
salt & pepper
juice of ½ lemon
1 tablespoon red wine vinegar
5 tablespoons olive oil


Soak the chickpeas overnight in ample water, rinse and place in a larger saucepan with about 2-3 litres / 2-3 quarts / 4-5 pints of cold water. Bring to a boil, then reduce the heat and simmer for 1½ – 2 hours until tender (optional: add 1 teaspoon of bicarb of soda for the last half hour to assist the tenderizing). Drain, rinse and season with salt & pepper, leave to cool.

Mix all vegetables in a large bowl. Season with salt & pepper, add grated garlic, chopped herbs, spices, lemon juice, vinegar and olive oil. Leave the salad to rest for at least half an hour for the flavours to meld and adjust the over-all seasoning again.



Deutsches Rezept:


chickpea salad with cucumber, tomatoes & peppers

Kichererbsensalat mit Gurke, Tomate und Paprika


200g getrocknete Kichererbsen (oder 400g bzw. 2 Dosen Kichererbsen)
1 Gurke, ungeschält und gewürfelt
1 gelbe Paprika, in kleine Stücke geschnitten
1 Körbchen Kirschtomaten, halbiert oder geviertelt
1 rote Zwiebel, gehackt
½ Knoblauchzehe, gerieben oder fein gehackt
kleiner Bund grobblätterige Petersilie, grob gehackt
kleiner Bund Minze, grob gehackt
1 TL Kreuzkümmel
½ TL Piment d’Espelette oder rote Chiliflocken
Salz & Pfeffer
Saft von ½ Zitrone
1 EL Rotweinessig
5 EL Olivenöl


Kichererbsen über Nacht in ausreichend Wasser einweichen, abseihen und kurz waschen. In einem großen Topf Kichererbsen mit 2-3 Litern kaltem Wasser zum Kochen bringen. Auf kleiner Flamme für 1½ – 2 Stunden kochen bis die Erbsen weich sind. Eventuell in der letzten halben Stunde einen TL Natron hinzugeben. Abgiessen, abbrausen und mit Salz und Pfeffer würzen, abkühlen lassen.

Alle Gemüse mit den Kichererbsen in einer großen Schüssel mischen, salzen, pfeffern und Knoblauch, Kräuter, Gewürze, Zitronensaft, Essig und Olivenöl unterheben. Den Salat für mindestens eine halbe Stunde ziehen lassen, dann den Salat abschmecken und nachwürzen.




8 thoughts on “chickpea salad with cucumber, tomatoes & peppers

  1. I have made this salad for most of the summer and it works with everything. A real winner Nicole! Thank you again J x

    • Thank you so much, same here for all your gorgeous bbq salads! I’ve increased the cumin this time, it seems can’t get enough of the stuff these days. My pleasure, N xx (on h-o-l-i-d-a-y, eating a ton of escargots a day!)

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