Tomato Chickpea Salad with Cilantro and Lime

JalapeƱos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. JalapeƱos have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Around 2 cups of cooked chickpeas (one 540ml can)
1 medium red onion chopped finely
4-5 large juicy tomatoes diced
1 chile pepper, seeded and diced
2 big handfuls of cilantro (stems removed) – flat leaf parsley is a good sub
1 tablespoon extra virgin olive oil (omit to make oil-free)
zest & juice of 1 large lime
salt & black pepper to taste


Add the chickpeas, onion, chile, and tomato to a large bowl.
Drizzle the olive oil and lime juice and sprinkle over the zest then stir well so everything is coated. Season well with salt and black pepper to taste. Be generous. It really brings out the flavors.

Add the cilantro leaves and stir again.

Leave to sit for about 10 minutes to allow the flavours to mingle.

Stir well before serving.

Recipe Notes

This salad is best on the day it is made but leftovers can be stored in the fridge and are ok for up 2 days after. The cilantro leaves go a bit limp after the first day but it’s still perfectly edible. Stir well before serving.

Slightly adapted from