Crunchy Cos, Chickpea, Tomato & Red Onion Salad Recipe

Chickpea, Tomato & Red Onion Salad Recipe, Chickpea, Salad, Plant-based, Vegan, recipe,

Crunchy Cos, Chickpea, Tomato & Red Onion Salad Recipe


Pile on with bits and bobs like falafel, raw carrots, toasted seeds or some spicy crispy tofu!


Serves 4:


1 red onion

1 cos lettuce

3 or 4 handfuls of cherry tomatoes or a couple of big tomatoes

1 jar of chickpeas, drained and rinsed

2 avocados

1 clove of garlic

Dried oregano

Olive oil

Sea salt

Freshly ground black pepper

The juice of 1 lemon

White wine or cider vinegar



1. Peel and finely slice the red onion. Put it in a bowl and sprinkle over a pinch of sea salt, followed by 1 tablespoon of white wine vinegar. Mix everything together and set aside.

2. Peel and grate the garlic before mashing it with the side of a knife. Scoop up the garlic and put it in a large mixing bowl. Squeeze in the lemon juice, 2 tablespoons of olive oil, 1 heaped teaspoon of dried oregano, freshly ground black pepper to taste and a good pinch of sea salt then whisk everything together.

3. Trim off the bottom root of the cos lettuce then cut the lettuce in half. Chop it up however you like - finely shredded or roughly choppped - then pop tumble the leaves into the bowl with the dressing.

4. Cut the tomatoes in half if your using small ones or into chunks if your using big ones and add the to the bowl. Add the red onions in vinegar and the drained chickpeas.

5. Tumble everything together so that all the ingredients are coated in the lovely pockey dressing.

6. Scoop out the and dice the avocado then either scatter over the salad in the bowl and serve for everyone to help themselves OR serve the salad into individual bowls, then divide the avocado on top.