Name: Festive Chickpea Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 people
Cuisine: South African
Ingredients: 2 × 400 g tins chickpeas, yielding about 480 g once drained; 200 g English cucumber, cut into small cubes; 200 g cherry tomatoes, cut in half; 1 small red pepper, about 150 g, deseeded and diced; 40 g red onion, very thinly sliced; 120 g feta, broken into bite-sized pieces; 10 g fresh flat-leaf parsley, chopped; 5 g fresh mint leaves, finely sliced; 40 ml olive oil; 35 ml fresh lemon juice; 5 ml finely grated lemon zest; 5 ml honey; 2.5 ml ground cumin; 1.25 ml ground black pepper; Fine salt, to taste

Festive Chickpea Salad

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25 min totalPrep: 25 min Serves 6 people Salad

Festive chickpea salad recipe with cucumber, cherry tomatoes, red pepper, feta and fresh herbs

This chickpea salad recipe brings crisp cucumber, sweet red pepper and creamy feta to your summer Christmas spread. A lemony dressing with mint and a touch of cumin keeps each mouthful bright.

Serve it alongside braaied chicken, grilled fish or a platter of Christmas leftovers. The chickpeas make it substantial without needing the oven or taking up space on the braai.

Why it works on a South African Christmas table

Red tomatoes, green herbs and white feta give this easy side a festive finish. Most of the chopping can happen ahead of lunch, leaving just a quick toss before everyone sits down.

Instructions

1
Drain the chickpeas, rinse thoroughly and spread them over a clean tea towel. Pat lightly to remove surface moisture, then transfer to a large bowl.
2
Place the sliced onion in a small bowl of cold water for 5 minutes to mellow its bite. Drain and pat dry.
3
Prepare the cucumber, tomatoes and red pepper. If the cucumber has a soft, watery seed channel, scoop that out before dicing.
4
Combine the olive oil, lemon juice, zest, honey, cumin and pepper in a small jar. Close tightly and shake until the dressing looks evenly blended.
5
Pour the dressing over the chickpeas and stir well. Leave for 5 minutes while you chop the herbs and crumble the feta.
6
Add the prepared vegetables, onion, parsley and mint. Turn everything over with two large spoons, then gently fold through the feta.
7
Taste with a piece of feta before deciding whether any salt is needed. Spoon into a shallow serving dish and serve, or cover and refrigerate until mealtime. Toss lightly again before taking it to the table.

Nutrition (per serving)

Calories: 328 kcal
Carbohydrates: 30.2 g
Protein: 11.2 g
Fat: 19.4 g
Saturated fat: 4.9 g
Sugar: 6.4 g
Fibre: 8 g
Sodium: 336 mg
Cholesterol: 21 mg

Estimated values based on the ingredients used.

Notes

Christmas tips

For easier hosting, dress the chickpeas up to a day ahead and refrigerate. Keep the chopped vegetables separate, then add them with the herbs and feta shortly before serving.
A shallow platter shows off the festive colours and makes it easy for guests to help themselves beside the braai.
Keep the salad chilled until serving. For an outdoor lunch, put out smaller portions and replenish from the fridge; do not leave it unrefrigerated for more than 2 hours, or 1 hour in temperatures above 32°C.
For a vegan version, replace the honey with maple syrup and use a plant-based feta alternative.

Frequently asked questions

Can I use home-cooked chickpeas?

Yes. Measure out 480 g cooked chickpeas that are tender but still hold their shape. Cool and drain them thoroughly before adding the dressing.

How long will leftovers keep?

Refrigerate promptly in a sealed container and eat within 2 days. The cucumber and tomatoes will release some juice, so stir before serving; the texture is best on the first day.

What can I use instead of mint?

Replace it with another 5 g of parsley, or use a few finely sliced basil leaves. Add the herbs near serving time for the freshest flavour.

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More salad

Salad

Festive Chickpea Salad

Why it works on a South African Christmas table

Ingredients

For the dressing