A midweek chickpea salad recipe from Fernandez & Wells

Sometimes, simpler is better, and this quick and easy salad is a great example. Fresh, vibrant and big on flavour, but ready in minutes

Fernandez' & Wells chickpea salad

Serves 4

Preparation time 5 mins

Cooking time 10 mins

There's still a place for salads in late autumn – whether you want to get in some practice ahead of January or you're after a filling and healthy quick fix with a bit of punch, this chickpea salad is a treat. 


For the salad

  • 100ml olive oil
  • 2 red onions, finely sliced
  • 3 tbsp harissa paste
  • 3 400g tins of chickpeas, drained and rinsed
  • 4 garlic cloves, crushed
  • Juice of 1 lemon
  • 2 red chillies, deseeded and chopped
  • 300g feta, very thinly sliced, to serve (optional)

For the dressing

  • 200g whole milk
  • 1 tbsp Greek yoghurt
  • 1 tbsp chopped mint leaves
  • ¼ tsp freshly ground black pepper
  • 1 tbsp chopped coriander leaves


  1. Combine all of the salad ingredients except the chillies and feta in a bowl until they are well mixed.
  2. In a separate bowl, whisk together all of the dressing ingredients until thoroughly combined.
  3. Pour the chickpea salad on to a large, rimmed serving plate and dot all over with the dressing. Finally, scatter over the chilli and feta, if using, and serve straight away.