Salads: Chickpea and Orange Salad

Chickpea and Orange Salad


  • salt and pepper to taste
  • 1 clove of garlic, pressed
  • 3 tbsp. sunflower oil
  • 3 orange
  • 2 tbsp. herbal wine vinegar
  • 1 tsp. herbed mustard
  • 4 tbsp. flat-leaf parsley, finely chopped
  • 2 tins chickpeas (approx. 400 g each), rinsed, drained
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Mix together the mustard and remaining ingredients with the parsley, season the sauce. Roughly mash one third of the chickpeas with a fork, add to the sauce with the remaining chickpeas. Cut the peel off the oranges down to the flesh, quarter, slice crossways, add to the salad with the juice, season.


  • Salads
  • 25 mins Preparation/cooking time: ca. 25m
  • Servings For 4 people
  • Nutrition 249 Kcal