If you think salads are boring, you need to try this one!
Packed with earthy black chickpeas, sweetcorn, crisp cucumber, red pepper and red onion, this colourful salad is tossed in the creamiest homemade sesame-yogurt dressing.
The dressing is where the magic happens: thick Greek yogurt, roasted sesame powder, garlic, lemon, roasted cumin and a touch of honey, mixed until silky smooth. A finishing drizzle of chilli-infused olive oil, fresh coriander and crunchy walnuts brings everything together.
Fresh, creamy, crunchy and filling, it’s perfect for lunch, a light dinner or meal preparation.
Preparation time: 20 minutes
Cooking time: 2 minutes
Total time: 22 minutes
Serves: 4
Why You’ll Love This Recipe
- Fresh, creamy and satisfyingly crunchy
- High in plant-based protein and fibre
- Colourful and packed with vegetables
- Perfect for lunch, dinner or meal preparation
- Easy to prepare in approximately 20 minutes
- Naturally vegetarian and gluten-free
Ingredients
For the Chickpea Salad
- 3 cups cooked black chickpeas, drained and rinsed
- 1 cup sweetcorn, drained
- 1 medium cucumber, diced
- 1 red pepper, diced
- ½ small red onion, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
For the Sesame-Yogurt Dressing
- 1 cup thick Greek yogurt
- 2 tablespoons roasted sesame seeds, finely ground
- 1 garlic clove, finely grated
- Juice of ½ large lemon
- 1 teaspoon roasted cumin powder
- 1 teaspoon honey
- 2–3 tablespoons cold water, as needed
- Salt, to taste
- Freshly ground black pepper, to taste
For the Chilli-Oil Topping
- 1 tablespoon extra-virgin olive oil
- ½–1 teaspoon chilli flakes, depending on your preferred heat
- ¼ cup walnuts, roughly chopped
- 2 tablespoons fresh coriander, roughly chopped
Method
1. Prepare the Vegetables
Add the cooked black chickpeas, sweetcorn, diced cucumber, red pepper and finely chopped red onion to a large serving bowl. Season lightly with salt and freshly ground black pepper, then toss everything together.
2. Make the Sesame-Yogurt Dressing
Add the Greek yogurt, ground roasted sesame seeds, grated garlic, lemon juice, roasted cumin powder and honey to a separate bowl. Whisk until smooth and creamy. Add cold water, one tablespoon at a time, until the dressing reaches a silky, pourable consistency. Taste and adjust the seasoning.
3. Dress the Salad
Pour the sesame-yogurt dressing over the chickpea and vegetable mixture. Toss gently until all the ingredients are evenly coated.
4. Prepare the Chilli Oil
Heat the olive oil gently in a small pan. Add the chilli flakes and allow them to sizzle for approximately 20–30 seconds. Remove the pan from the heat immediately to prevent the chilli from burning.
5. Finish and Serve
Drizzle the warm chilli oil over the salad. Finish with the chopped walnuts and fresh coriander. Serve immediately, or refrigerate for 20–30 minutes to allow the flavours to develop.
Tips and Variations
- Using dried chickpeas: Soak the black chickpeas overnight, boil until tender and cool completely.
- Keep it crunchy: Add the walnuts immediately before serving.
- Make it vegan: Use thick unsweetened plant-based yogurt and replace the honey with maple syrup.
- Add more vegetables: Grated carrots, cherry tomatoes or finely sliced cabbage work well.
- Meal preparation: Store the chilli oil and walnuts separately and add them before serving.
- Regular chickpeas: Standard white chickpeas can be used if black chickpeas are unavailable.
Storage
Keep the salad refrigerated in an airtight container and enjoy within two days. Stir well before serving. For the best texture, keep the walnuts and chilli oil separate until ready to eat.
Allergy Information
This recipe contains milk, sesame and walnuts. Check all packaged ingredients when preparing it for someone with allergies or dietary requirements.
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