Chickpea and Red Amaranth Salad

Louise Mead

Chickpea red amaranth salad

This dish is quick to make and makes for a versatile side dish, lunchbox item, or even a sandwich filling.

  1. 1 400g can of chickpeas
  2. 1 handful of coriander
  3. 1 tablespoon heaped of red amaranth (alfalfa sprouts or cress would work well too)
  4. 1 lemon, juiced
  5. 1 green chilli (optional)
  6. Salt to taste



  • Rinse the chickpeas thoroughly, then drain & transfer to a bowl
  • Rinse, dry, and then finely chop the coriander before adding it to the chickpeas
  • Rinse and dry the red amaranth (or sprouts) then add to the bowl
  • Add the lemon juice and mix well
  • If adding the chilli, thinly slice 2-3 pieces and set aside for the garnish
  • Dice the rest of the chilli and add to the bowl of chickpeas
  • Mix well, then garnish with the extra chilli pieces and a few more red amaranth leaves
  • Serve!


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