Chickpea, Orange and Mint salad (Serves 4 to 5)

May 31, 2017


This is a nice summer recipe, and goes especially well as a side for a BBQ with its refreshing mint and orange flavours.  It makes a great ‘lunchbox’ salad and fills you up nicely.



  • 1 x large orange

  • 2 x 400g can of chickpeas

  • 1 x clove of garlic

  • 1 x red onion (chopped into quarters and separate the layers)

  • Handful of freshly chopped mint leaves (I use Moroccan Mint)

  • 4 x tbsps. of olive oil

  • 2 x tbsps. of red wine vinegar

  • Salt and Pepper to taste


  1. Heat a frying pan with a little oil and add the onion and gently heat for 1 minute

  2. Add the red wine vinegar to the pan and cook for another 5 minutes

  3. The onion should still hold its form, but will soak some of the vinegar and become pinker in colour

  4. Take off the heat and place the onion onto some kitchen towel to soak any excess liquid

  5. Drain the chickpeas and add to a clean bowl

  6. Peel the orange and cut each segment into small pieces ensuring you remove any of the white skin and then add to the chickpeas

  7. If there is any juice from the orange on your chopping board add this to the mix and then add the mint, onion, seasoning, olive oil and mix well

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