This cucumber chickpea salad makes about 4 servings as a side. It is also a great potluck or BBQ cookout addition. Just triple the quantities of everything to make enough to share! Cut the ...

With two cans of chickpeas, there’s plenty of protein in our Cucumber Chickpea Salad, but the lemon, dill, and cucumber keep ...

Replicate the “lovely Italian food” element at home by whipping up this salad from the fine diner, which earns crunch from ...

It was also a good year for easy, excellent bean recipes and cooking yourself cauliflowers.

Use up leftover salsa or make one from scratch for this hearty couscous salad. Top with grilled halloumi or chicken, if you like. To make the salsa, combine the tomatoes, onion, coriander and ...

This is a North African-style tabbouleh with a twist – chickpeas. I’ve used black chickpeas here since I had some left in my store cupboard from a batch of hummus, but regular chickpeas work ...

Set roasted chickpeas aside. In a large salad bowl, toss together tomatoes, red peppers, cucumbers and olives. Make the dressing: Whisk together olive brine, 3 tablespoons olive oil, lemon juice ...

Mix the garlic into the yogurt, then dollop on to individual serving plates or a platter along with the tahini, followed by the tomato and cucumber salad. Top with the dukkah chickpeas.

Season with salt and pepper to taste. Add the olives, shallot or onion, cucumber, chickpeas, tomatoes, feta and cooked fonio to the bowl and toss to combine. Stir in the parsley, dill, arugula and ...