For the salad
- 1 can chickpeas (13.5oz / 398ml)
- 1 red bell pepper (diced)
- ½ cucumber (diced)
- 4 green onions (sliced)
- 2 tablespoons sesame seeds
Add all of the ingredients for the dressing into a jug or bowl. Whisk to combine and set to one side.
Drain the chickpeas and rinse under cold water.
Dice the red bell pepper and cucumber and slice the green onions. Add to a large bowl with the chickpeas and sesame seeds.
Pour over the dressing and toss to combine.
- Drain and rinse the chickpeas well before using. The brine they are in is often quite salty.
- Chop the red pepper, cucumber and green onion into small slices and dices so that they mix evenly and easily with the chickpeas.
- The recipe for the dressing is the perfect amount for this salad. If you like, you can double the dressing and keep it covered in the fridge for up to 2 weeks.
Calories: 278kcal | Carbohydrates: 35g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 15mg | Potassium: 482mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1144IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 4mg