Smoked Chickpea Salad


This salad takes less than 30 minutes to make and is the perfect dish for when you want something light yet still juicy. The smoked paprika and chili gives it that extra bite and the avocado works perfectly to tone down the heat. Sometimes I have this dish with tahini sauce drizzled on top which I also recommend trying! Depending on which ingredients I have I’ll often exchange things out like tomatoes for cucumber or green onion for red onion etc.


This recipe is for 4 people


2 cans cooked chickpeas
1 large garlic clove, pressed
1 tbsp soy sauce
1 tbsp liquid smoke
2 tbsps tomato puree
1 tbsp maple syrup
1 tbsp tahini
1 tbsp smoked paprika
1 tbsp cumin
1 tsp chili powder
1/2 tsp cinnamon

1 large bag of rocket salad
Handful of cherry tomatoes, sliced in half
Bunch of spring onion
2 avocados, diced


Drain the chickpeas, add the pressed garlic to a pan with some oil. Fry on medium heat, add the soy sauce, liquid smoke, maple syrup, and tahini. Then add the smoked paprika, cumin, cinnamon and chili powder. Finally add the chickpeas and combine until they are completely coated, adding some oil if it starts sticking to the pan.

Wash the rocket salad and divide onto four plates, add the chickpeas on a bed of the salad then sprinkle it with tomatoes, spring onion and diced avocado.