Schwartz September 2019

Crunchy Chickpea Salad

Serves: 4-6
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  • 1 cup (200g) dried chickpeas
  • 120g sundried tomatoes, slivered
  • 1/2 cup sultanas
  • 1/2 cup pecan nuts, roughly chopped
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 tsp fresh dill, chopped
  • Salt and pepper


  1. Soak the chickpeas overnight in 3 times their volume of water then rinse, drain and cover in a pan of freshly boiled water
  2. Simmer until tender (for about an hour), adding marinated vegetables such as aubergine for extra depth of flavour
  3. Drain, rinse and cool, and mix together with the chopped and prepared sultanas, pecans and sundried tomatoes
  4. Serve on a bed of fresh iceberg lettuce, alone or as a tasty accompaniment to grilled chicken
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