Herb salad with spicy chickpea croutons

Herb salad with spicy chickpea croutons

Super, gorgeous salad, the spices, texture and combination of flavours work so well together, especially the little crunch of chickpea croutons and sweet pomegranate seeds. So versatile it can be served with fish, meat, on its own or just to snack on those tasty chickpeas.

SERVES:  4 PREP TIME:  10 mins COOK TIME:  15 mins


  • 400g tinned chickpeas
  • 1 teaspoon mixed spices e.g. turmeric, cumin, chilli flakes or any of your favourites (1 teaspoon in total)
  • Fresh ground black pepper – to taste
  • 3 teaspoons chilli oil
  • 120g mixed salad leaves e.g., spinach, watercress, rocket
  • 20 mint leaves, roughly chopped
  • 1 handful parsley, stalks removed, roughly chopped
  • 1 cooked beetroot head (boiled or roasted) roughly chopped (optional)
  • 1 tablespoon mixed seeds e.g., pumpkin, sunflower, linseed
  • 2 tablespoons pomegranate seeds
  • 1½ tablespoons olive oil
  • Drizzle tahini (optional)


  1. Drain the chickpeas, rinse and place in a frying pan with the spices, black pepper and chilli oil. Mix and fry on a moderate heat for approximately 15 mins or until the edges begin to crisp
  2. In a large bowl, toss the salad, herbs and beetroot together
  3. Sprinkle on the dried seeds and pomegranate
  4. Add the crisped chickpeas, olive oil and (optional) tahini.

Inspiration and top tips

  • This is a great ‘bring a plate’ recipe for shared meals
  • Customise this dish by adding shrimp, crab, tuna or chicken
  • Prepare the chickpeas as a snack on their own

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • By Candida Scott Knight, Film and TV Director

    Londoner who’s lived in California and New York. Film Maker, mother of 2 boys, endlessly curious about people and life.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer