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warm chickpea salad with onions


For this recipe you need about: 15 minutes


  • 1 jar chickpeas
  • 1 red onion
  • 1 a cucumber
  • 1 large handful of young leaf spinach /
  • chard or any other green lettuce
  • olive oil
  • 1 lemon
  • salt


Slice the red onion into a bowl. I use the Slicer from Börner*. My mother swears by it. She even ordered one for my ex-husband because he didn’t have one.
2.Cut the cucumber into fine strips.
3. Wash and spin the spinach or chard and add to the bowl as well.
4. Heat olive oil in a pan
5. Add the chickpeas with plenty of soaking water to the pan and heat until the chickpeas are well warmed. Season with a little salt. As you can see, mine got a big helping of coarse salt. And it worked well in the combo.
6. Now squeeze the lemon and pour it over the spinach, onion and cucumber mixture.
7. Add olive oil and mix it all together.
8. Divide between two plates and place the chickpeas in the center of each.


Together with falafels you also get the whole family full. I find the falafel mixes* from the health food store very good. You can save yourself the effort of making them yourself. I compared them once and there was no difference in taste, but it saved a lot of time.

Such a salad is wonderful to mix in more greens. In the photo above you can also find the green of spring onions. If you have them in the house, cut some into the salad.

If the onions are too spicy raw, you can slice them a few hours earlier and marinate them with some water and apple cider vinegar. They will then become milder.

All links marked with * are “affiliate” links. If a purchase is made through such a link, I will be involved with a commission (example: book hormone diet 1,33€). There are no additional costs for you. But Amazon has to give a part of its profit to me. Where, when and how you buy a product is of course up to you and yes, I also try to buy as much locally as possible.

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