Chickpea Salad

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 12 ratings

A simple yet versatile salad that be sure to impress your guests.

recipe updated 29 Sep 2021


  • Tinned chickpeas icon
    Tinned chickpeas
    250 g
  • Red cabbage icon
    Red cabbage
    200 g
  • Water icon
    1 L
  • Salt icon
    1 teaspoon
  • Bay leaves icon
    Bay leaves
  • Avocado icon
  • Cherry tomatoes icon
    Cherry tomatoes
  • Feta cheese icon
    Feta cheese
    150 g
  • Pistacchios icon
    40 g
  • Sultanas icon
    40 g
  • Pumpkin seeds icon
    Pumpkin seeds
    1 tablespoon
  • Sesame seeds icon
    Sesame seeds
    1 teaspoon
  • Olive oil icon
    Olive oil
    3 tablespoons
  • Balsamic vinegar icon
    Balsamic vinegar
    2 teaspoons
  • Honey icon
    2 teaspoons
  • Dijon mustard icon
    Dijon mustard
    1 teaspoon
  • Salt icon
    1 pinch


  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Large mixing bowl
  • kCook icon Medium glass bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add tinned chickpeas, water, salt and bay leaves to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Cook with filler cap removed - 5 min, 104°C, speed 3
  8. Drain then set aside
  9. Turn direct prep attachment to position 2
  10. Slice red cabbage into a clean large mixing bowl with direct prep attachment
  11. Add avocado, cherry tomatoes, feta cheese, pistacchios, sultanas and pumpkin seeds to the salad
  12. Transfer chickpeas to salad and mix
  13. Add sesame seeds to the salad
  14. Add olive oil, balsamic vinegar, honey, dijon mustard and salt to a clean medium glass bowl
  15. Mix until combined
  16. Drizzle salad with dressing
  17. Serve
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