Chickpea, Walnut and Cumin Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

The fastest of food – a bit of a standby at home. Dried chickpeas would be better, but I feel no shame in using the fat canned version if I haven’t planned ahead. Anyway, the point of this dish is that it’s just about instant.


  • 50 g broken walnuts, roughly chopped
  • a 450 g tin of chickpeas, drained
  • ¾


Toast the walnuts until their colour darkens a little, and then rub them in a tea towel to remove some of the skins. Add to the chickpeas, along with the shallot or spring onions, lemon juice, the seasonings and enough olive oil to moisten the mixture well.