Chickpeas Salad

Chickpeas Salad

For the salad

  • 1 stalk celery
  • 2 spring onions
  • 2 handfuls of lettuce, mixed salads, rocket at your choice
  • 1 handful of yellow fruit at your choice (mango, apricot, nectarines or what you like, fresh is best, but tinned fruits works also. If you choose tinned once, put a glug of the liquid in the dressing.)
  • 1 cup cooked chickpeas, drained and rinsed
  • 1/4 cup crumbled feta
  • 2 boiled eggs


For the mustard vinaigrette mix together


Mix sliced celery, spring onions, chopped fruit with chickpeas and the dressing, place on bite-sized pieces of salads into a bowl, sprinkle with cheese. Garnish with egg halves.

Top Tip No. 1 for an additional bit of texture
fry some of the chickpeas in a couple teaspoons of olive oil, stir frequently until golden and crispy and start popping. Sprinkle with freshly ground Mustheb’s mustard salt.

Top Tip No. 2
Mustard- and/or alfalfa sprouts for a healthy vitamin booster

Bon appetit!