Chickpea Veggie Salad Recipe

Whip up this healthy salad in a flash!

Churning out healthy dishes only takes a bit of effort. This healthy salad is easy to throw together and makes for a protein-packed side dish.

Chickpea Veggie Salad Recipe

Chino L. Cruz
Whip up this healthy salad in a flash!
Prep Time 30 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 48 minutes
Course Salad
Cuisine Others
Servings 4


Chickpea Veggie Salad Ingredients

  • 1 pack (125-gram) plain yogurt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • Salt
  • 1 1/2 cups cauliflower florets
  • lemon juice
  • 6 tablespoons olive oil
  • 1/2 Cup fresh tomatoes
  • 1/2 Cup red bell peppers (roasted), sliced into strips
  • 1 large shallots (sibuyas Tagalog) sliced into strips
  • 2 cans (450-gram) chickpeas (garbanzos) outer skin removed
  • basil leaves
  • 1/4 Cup feta cheese crumbled


  • Mix 1 pack plain yogurt, ground cumin, ground turmeric, salt, and pepper. Add cauliflower florets. Chill for 15 minutes; drain.
  • Place cauliflower on a heatproof dish. Roast in a turbo broiler or oven preheated to 350°F for 15 minutes or until tops are brown; set aside.
  • Whisk together lemon juice and olive oil in a bowl. Season with salt and pepper. Add sliced sun-dried or fresh tomatoes, roasted red bell peppers and sliced shallot; set aside.
  • Drain chickpeas. Heat chickpeas in a nonstick pan for 2 to 3 minutes. Add chickpeas to bowl, leaving ¼ cup in pan. Mash chickpeas in pan then add to bowl. Add cauliflower and a handful of basil leaves; toss. Top with feta cheese.
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