Parsley & Mint Chickpea Salad


The simple combination of mint and parsley is unbeatable; it’s fresh, vibrant and it makes for an incredibly versatile salad. This is our stripped-back version of a classic tabbouleh, using the humble chickpea alongside some fresh ingredients to create a quick and easy side.

Prep 10 mins
Cook no cooking


  • 400 g tin chickpeas
  • large bunch of fresh flat-leaf parsley
  • large handful of fresh mint leaves
  • 4 ripe tomatoes
  • 1 lemon


Roughly chop the parsley and discard any stalks. Pick and roughly chop the mint leaves. Drain and rinse the chickpeas, then add to a mixing bowl along with both herbs.

Cut the tomatoes into 5mm cubes and add them to the mixing bowl along with their juices.

Prepare the dressing by adding the juice from the lemon to a small bowl along with ½ teaspoon of salt, ¼ teaspoon of pepper and 2 tablespoons of extra virgin olive oil. Stir to mix, then pour over the salad and mix until everything is combined. Enjoy.