Pan-fried Chickpea Salad

This is a wonderfully simple salad, it’s filled with an amazing array of fresh flavours that come together perfectly for a pack lunch or in the evening when I want something quick and easy but still delicious.

 The stir-fried chickpeas with chilly powder are full of flavour and make the salad really tasty and special. The whole thing is then brought together by the tahini, which makes the whole salad so creamy and yummylicious!

Serves 1 person


1 pack of chickpeas (around 200g)

Hand full of cherry tomatoes

1/2 red bell pepper

1/2 avocado

Green leaves

1 shallot or half onion (optional)

3tbsp Olive oil

1tbsp Tahini

Sprinkle of chilly powder

Chilly flakes (optional)

Salt & pepper


  1. Rinse and wash your pre-cooked chickpeas and stir-fry them with 1 tablespoon of olive oil at high heat (if you wish you can add sliced shallot or a regular onion). Sprinkle chilly powder, salt and black pepper (add some chilly flakes for extra spice if you wish). Stir-fry for 3-4 minutes till the chickpeas start to get golden. Set aside.
  2. Cut all the other fresh ingredients (tomato, red pepper, avocado) and add to a bowl together with the green leaves. Season with 2 tablespoons of olive oil, salt and pepper. Add your stir-fried chickpeas, mix well, pour 1 tablespoon of tahini and serve with some hummus and crunchy crackers.
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