Watermelon and Smokey Chickpea Salad

Name: Watermelon and Smokey Chickpea Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 x 400g tins chickpeas, drained and rinsed; 1 tbsp. olive oil; 1 tbsp. smoked paprika; 1 medium watermelon; 1 cucumber; 1 red onion, finely sliced; Small handful mint, leaves pick and roughly chopped; 3 tbsp. extra virgin olive oil; 1 tbsp. red wine vinegar

This salad would also make a lovely accompaniment to a late-summer barbecue. You can add some crumbled feta for an additional salty kick, if you like.

By Georgie D'Arcy ColesUpdated: 16 May 2023

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This cheap and refreshing salad comes in at only £1.30 per portion. It's made of crispy, smokey chickpeas, watermelon and cucumber, and is dressed with a simple red wine vinegar dressing. It would make for a great addition to a BBQ spread or a summer evening meal when served with flatbreads.

This recipe is vegan but it would also work well with some feta sprinkled on top too.

For more salad inspiration, then get cooking this summer with our collection of recipes.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

320

Ingredients

2
x 400g tins chickpeas, drained and rinsed
1 Tbsp.
olive oil
1 Tbsp.
smoked paprika
1
medium watermelon
1
cucumber
1
red onion, finely sliced
Small handful mint, leaves pick and roughly chopped

For the dressing

3 Tbsp.
extra virgin olive oil
1 Tbsp.
red wine vinegar

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Pat the chickpeas dry with kitchen paper and empty on to a large baking tray. Add the oil, smoked paprika and some seasoning and mix well. Cook in the oven for 40min, stirring occasionally, or until crisp.
2. Step 2Meanwhile, slice off the watermelon skin and white flesh. Cut the red flesh into 2-3cm pieces, removing any black seeds as you go. Next halve the cucumber lengthways, deseed and slice into 1/2 moons.
3. Step 3In a large serving bowl or dish mix the dressing ingredients with some seasoning. Add the watermelon, cucumber, red onion, chickpeas and most of the mint and mix to combine. Sprinkle over the remaining mint and serve.