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Vegan Chickpea Summer Salad - Refreshing, Innovative, Ready in 15 mins - chickpea salad ready to eat #vegetarian #lunch | hurrythefoodup.com

Vegan Chickpea Summer Salad - Ready in 15 mins

Course: Lunch, Post-Workout, Side
Cuisine: Vegan, Vegetarian
Time: 15 minutes
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 398kcal
Print Recipe


  • 1 can chickpeas (1 can = 15.5 oz)
  • 1 bunch parsley, fresh
  • 1 lime (zested and juiced)
  • 1 beetroot, pre-cooked
  • 2 tbsp mixed seeds (eg. pumpkin & sunflower seeds)
  • 1 orange (sliced in filets)
  • 1 tsp hot sauce (eg. sriracha)
  • 1 clove garlic
  • 4 tsp olive oil
  • 1 tbsp water
  • salt and pepper to taste


  • 1 tbsp capers (roughly chopped)


  • Drain the chickpeas and give them a good rinse. Roast the seeds in a pan on medium heat until fragrant (no oil needed).
  • Chop the parsley, put it in a food processor or mortar. Add the lime zest, lime juice, garlic, hot sauce, olive oil, salt, pepper and blend it until it's green and smooth.
  • Put the chickpeas into a bowl, add the the ‘parsley dip’. Give it a good toss ;), add some salt to taste, and get it on a plate.
  • Filet the orange (this video is cool, just slice the orange after you’ve peeled it), cut the beetroot into nice pieces and garnish the salad.
  • If you like, add some capers on top, throw on the seeds, and enjoy.


Calories: 398kcal | Carbohydrates: 49g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 1076mg | Potassium: 862mg | Fiber: 15g | Sugar: 10g | Vitamin A: 2623IU | Vitamin C: 87mg | Calcium: 172mg | Iron: 6mg