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Chickpea, Olive & Red Pepper Salad Recipe

gluten free chickpea salad recipe

This is a beautifully simple, Greek holidays inspired, side salad.Our second Honeybuns cook book will feature lots of gorgeous gluten free breads to serve alongside. Not long to wait as book 2 will be out Spring 2016.

Serves 4-6 people. 


1x 440g tin of chickpeas, drained

1 x red pepper, cut into strips

60g pitted black olives

glugs of olive oil

zest of 1 lemon

chopped fresh thyme plus 3 sprigs



chickpea salad with snipped herbs

Preheat oven to 200°C / 400°F / Gas 6

Put the red pepper & olives in a roasting tin & drizzle with olive oil, sprinkle with lemon zest, and 3 sprigs of thyme.

Roast for 10 minutes.

Add the drained chickpeas for the last 5 mins of roasting time.

Remove the thyme stems from the roasting tin.

Tip into a serving bowl and gently tumble the ingredients to mix.

Snip fresh thyme over the top and serve warm or cold.



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