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Chick pea rainbow salad

Chick pea rainbow salad


A flavoursome vegan chick-pea salad full of vibrant colours

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    1964kj 470kcal
  • Fat
    Med 27%
  • Saturates
    Low 15%
  • Sugar
    Low 8%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 53g


  • 1 red onion, thickly sliced
  • 400g can Co-op chick peas, drained and rinsed
  • 1 tsp smoked paprika
  • ½ tsp cumin seeds
  • ¼ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tbsp Co-op olive oil
  • 1 tbsp finely chopped flat leaf parsley (leaves and stalks)
  • 1 tbsp Co-op red wine vinegar
  • 2 Co-op little gem lettuces, leaves separated
  • ½ x 230g pack Co-op cocktail tomatoes on the vine, halved
  • 2 Co-op wholemeal pitta breads, roughly torn


  1. Preheat the oven to 240°C/fan 220°C/gas 9
  2. Put the onion on a baking tray, along with the chick peas, all the spices, and 1 tbsp of the olive oil
  3. Season, toss well to coat, then roast for 20 mins
  4. Mix the parsley with the vinegar and remaining olive oil to make a dressing, then season to taste
  5. Put the lettuce and tomatoes in a bowl, add the dressing and toss together
  6. Out of the oven, push the chick peas and onion to one side of the tray
  7. Lay the torn pitta on the other side, then roast for 5 mins
  8. Top the salad with the roasted chick peas and onion, then serve with the toasted pitta chips

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