Serves: 4
Prep: 20 mins
Cook: 0 mins


Nutrition per serving:

293 kcal

10g Fats

40g Carbs

12g Protein


   What you need :     

• 2x 15oz. (425g) cans chickpeas, drained

• 1 lemon, juice only

• 2 tbsp. olive oil

• 1tsp. paprika

• 2 tomatoes, finely diced

• ½ cucumber, finely diced

• 1 yellow bell pepper, finely diced

• 1/2 red onion, finely diced

• 1/2 cup (15g) fresh parsley, finely chopped

• 1/2 cup (15g) fresh mint, finely chopped

  What do you need to do :     

  • Place drained and rinsed chickpeas in a large bowl and combine with lemon juice, olive oil, and paprika. Cover, and transfer to the fridge to marinate while you dice the vegetables and herbs.

  • Add the diced vegetables and chopped herbs to the chickpeas, season with salt and pepper, and mix well. Add more lemon juice if required.

  • Serve on its own, with pita, or as a side with fish and meats. Store leftovers in the fridge in an airtight container for up to 3 days.