Maggie Beer’s Warm Chickpea, Fennel and Parsley Salad

Shop Ingredients
Serves 8


375g dried chick peas
1 large brown onion, quartered
12 sprigs of thyme, tied
1 tsp salt
1 small red onion
2 small sticks celery
1 fennel bulb
1 handful flat-leaf parsley

Garlic vinaigrette:
2 cloves garlic
1 tsp salt
2 tbsp red wine vinegar (or ACV)
160ml extra virgin olive oil


How could we resist sharing this little chickpea recipe from an old copy of Maggie’s Table In the intro to this dish, Maggie Beer says it’s “fresh, tasty, filling and healthy”, which is obviously true. We can also vouch for it being very easy and full of so many favourite things.  Make it and share it, we wholeheartedly recommend! 


CHICKPEAS If you’ve soaked chickpeas overnight, drain them and cook in fresh water with the brown onion and thyme. Simmer for about 1.5 hours and add salt just before they are fully cooked. They should be yummy and soft but still holding their shape. Alternatively you could use a pressure cooker, or simply rinse some tinned chickpeas and quickly saute with a little thyme to gently warm and flavour them.

Thinly slice the fennel, red onion, and celery. Pluck the parsley leaves (I finely chop the stalks too) and toss everything through the warm chickpeas.

VINAIGRETTE Mince the garlic and then mush with salt by dragging the back of a large knife over it a few times. (This is a good tip, I use this a lot when making salad dressings, tzatziki or guacamole to avoid big chunks of raw garlic). Then shake the vinegar, olive oil and garlic in a jar and dress the salad while the chick peas are still warm.


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