Spicy Chickpea and Raw Veg Salad

The best salads are those that have a combination of textures and flavours that pop in your mouth with every fork full. This salad was inspired by the veg in my rescue box and a tin of chickpeas in the cupboard. And I remembered to pluck some mint from the garden for a hint of minty freshness to finish.

We have shared recipes for roasted chickpeas numerous times. They are so quick and easy to make and they add excitement to the plate too.

So roast and toast some chickpeas with spice in the air fryer or oven, whiz up a garlicky dressing and chop your favourite raw veggies and add juicy tomatoes for sweetness and colour.

Just lovely.

Lou 🙂

Ingredients: makes 2 big salads

  • 1/2 cup quinoa
  • For the spicy chickpeas:
  • 1 tin of chickpeas, drained use the chickpea liquid for aquafaba
  • 1 heaped teaspoon of mixed chilli spice – like harissa or cajun spice, or a mix of cumin, chilli & paprika
  • 1 tablespoon olive oil
  • salt and pepper
  • For the dressing:
  • 1/2 cup olive oil, or rapeseed oil
  • 1 clove garlic, crushed
  • lemon juice from 1/2 lemon
  • dash of maple syrup
  • salt and pepper to taste
  • For the raw veggies:
  • 200g cherry tomatoes (approx 18)
  • 1 stick celery
  • 1 small bulb of fennel
  • 1/2 head broccoli
  • Small bunch of mint leaves to serve, baby leaves or finely chopped


Step 1 – Roast the chickpeas, add the drained chickpeas to the airf ryer basket, sprinkle over some mixed chilli spice – like harissa or cajun spice, or a mix of cumin, chilli & paprika. Season with salt and pepper, drizzle with oil and Air fry 200ºC for 12 minutes. Or roast in the oven on a baking tray 200ºC for 20 minutes.

Step 2: Cook the quinoa in a small pot, add 1/2 cup of quinoa to 1 cup of boiling water simmer until cooked about 10 minutes, then strain.

Step 3: Make the dressing, to a small food processor add the oil, lemon juice, crushed garlic, maple, plus a small pinch of salt and pepper. Whiz until combined, pour into a jug.

Step 4: Quarter the cherry tomatoes and chop the fennel, celery and broccoli. I like mine finely chopped.

Step 5: Build the salad by adding each component to a salad bowl, drizzle over the dressing and mix. Scatter on some mint leaves, serve and enjoy.