This chickpea salad (Broke Bank Vegan) uses tinned chickpeas, which are cheap and filling, and packed with protein and calcium. The main ingredient in homemade hummus, adding chickpeas to a salad turns a side salad into a healthy meal that ticks all the nutrition boxes.
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You can use up leftover veggies in the fridge for this recipe, from cucumbers, red peppers, cherry tomatoes and red onions to onions, celery, carrots, tinned artichokes or olives.
The secret ingredient in this recipe is red wine vinegar, as this gives the ‘acidity’ taste to the salad dressing, so the oil and chickpeas are not too creamy.
If you prefer to simplify the recipe with ready-made salad dressing, we like A Little Bit (made in Kent, these dressings are all vegan-friendly and include a balsamic dressing made with fresh thyme, which would suit this salad perfectly).
