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The Perfect Appetizer: Chickpea Salad


Kathrin Salzwedel

Klara's love Ramin creates most of their recipes and she does the styling, photography and social media. They are a stellar nature loving, trail running team in love with their dog Mara.




1 can of chickpeas, washed

1 small cucumber, remove the kernel, finely chopped

1 red and orange capsicum, finely chopped

1 yellow chili, finely chopped

1 carrot, cut in small slices

1 handful strawberries, cut in splits

Lettuce leaves

1 handful cilantro, chopped


1 juice of small limette

1/2 shallots, finely chopped

Pinch of cinnamon

1 tsp coarse mustard

2 tsp sunflower oil and 1 tsp olive oil

salt pepper

Mix all dressing ingredients well.


Add capsicum, chili, carrots, cucumber in a bowl. Add dressing and chickpeas. stir well but carefully. add cilantro and strawberries serve with lettuce leaves.

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