This is one of my favourite salads, it is delicious, tasty, veg-packed and budget friendly.

It is perfect for a super lunch!


  • 1 can of chickpeas, drained and rinsed
  • 3 long chillies
  • 1 tablespoon brown mustard seeds
  • 1 tablespoon of Nigella seeds
  • 1 tablespoon of cumin seeds
  • 1/4 cup curry leaves, torn
  • 500g heirloom tomatoes, red, yellow, and purple
  • 1/4 cup olive oil
  • Greek yoghurt to serve
  • Curry leaves to decorate


  • Preheat the oven to 180C.
  • Line a large tray with a tea towel and spread the chickpeas to absorb the excess moisture.
  • Line a baking tray with baking paper.
  • Cut the chillies in half lengthways, remove the seeds.
  • In a large bowl combine the chillies, mustard seeds, Nigella seeds, turmeric, curry leaves, tomatoes and chick peas with the olive oil.
  • Season the mixture with salt and toss well to combine all the ingredients.
  • Spread the mixture in your lined baking tray.
  • Bake the salad mixture turning it occasionally, until the tomatoes have collapsed.
  • To serve, drop a big blob of yogurt on top of the salad,
  • Drizzle the yoghourt with the juices left in the tray.
  • Decorate the salad with fresh curry leaves.


  • Top the yoghourt with the with the juices left in the tray. This will add more flavour to the salad.
  • Do not overcooked the mixture because the chickpeas will dry and the tomatoes will loose their shape.
  • If you think you need more olive oil just add more.

2 thoughts on “CHICKPEA SALAD

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