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Lemony leek and chickpea salad

Lemony leek and chickpea salad


Bright, fresh and low in saturated fat – pack this vegetarian salad in your midweek lunchbox.

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1588kj 379kcal
  • Fat
    Med 22%
  • Saturates
    Low 11%
  • Sugar
    Med 13%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 47g


  • 1 tbsp fennel seeds
  • 200g cous cous
  • 1 vegetable stock cube, finely crumbled
  • 1½ tbsp dried mixed herbs
  • 2 tbsp Co-op extra virgin olive oil
  • Zest and juice of 1 lemon
  • 1 Co-op British leek, finely chopped
  • 400g can Co-op chickpeas, drained and rinsed
  • 1 tbsp Co-op clear honey
  • 70g pack Co-op wild rocket
  • 25g pack flat leaf parsley, finely chopped
  • 4 tbsp Co-op extra virgin olive oil houmous


  1. Toast the fennel seeds in a dry frying pan over a medium heat for 2 mins, until fragrant.
  2. In a large bowl, mix them with the cous cous, stock cube and ½ tbsp of the mixed herbs. Season, then pour over 500ml boiling water. Stir to combine, cover and leave for 15 mins. Fluff up with a fork then toss through 1 tbsp of the oil, along with the lemon zest and juice. Leave to cool completely.
  3. Heat the remaining oil in the pan over a medium heat. Fry the leek and remaining mixed herbs for 8-10 mins, until starting to soften. Increase the heat, add the chickpeas, then pour in 100ml boiling water. Simmer for 8-10 mins, until the water has evaporated and the chickpeas have softened. Take off the heat and drizzle over the honey.
  4. Toss the chickpea mixture, rocket and parsley through the cous cous, then season to taste. Serve the salad with a spoonful of houmous each.

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