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Zingy Chickpea and Sorrel Salad

Course: Salad
Cuisine: Vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 365kcal
Author: The Greedy Vegan
Zingy and refreshing spring salad with sorrel and chickpeas. Ingredients are listed as: metric ( imperial ).
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  • 250 g 1 1/4 cups cooked chickpeas
  • 250 g 9 oz sorrel
  • 2 tbsp parsley chopped
  • juice of one lemon about 3 tbsp
  • 1 tsp lemon zest
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • If you use canned chickpeas, drain and rinse them well. If you cook them fresh follow this instruction.
  • Add all ingredients except the sorrel and the parsley to a bowl. Mix well and let it marinate for at least 30 minutes in the fridge. You can skip this step if you are in a hurry but letting it marinade helps the flavours to develop. When ready to serve mix in the sorrel and parsley and eat immediately.


If you do not have any sorrel at home or have no access to it then you can also use arugula. Or you might as well use the humble spinach in this recipe. It will lack the strong sour flavor of the sorrel but you can compensate for it by adding the juice of half a lime to the dressing to recreate this chickpea and sorrel salad.


Serving: 1g | Calories: 365kcal | Carbohydrates: 36.5g | Protein: 8.5g | Fat: 22g | Saturated Fat: 3g | Sodium: 959mg | Fiber: 12g | Sugar: 0.5g