Summer Chickpea Salad (vegan)

One of our favourite summer recipes. Quick and easy to prepare, this French vegan recipe is perfect with a glass of white wine on the terrace!

Preparation time: 10 minutes
Difficulty: very easy

For 4 servings


  • 200g of cooked chickpeas (from a can)
  • 150g of lamb's lettuce
  • 1 handful of cherry tomatoes
  • Fennel (2- 3 leaves from the tuber)
  • 1 carrot
  • A few olives
  • Tofu
  • 10cl of water
  • Cider vinegar or lemon juice
  • olive oil
  • 1 pinch of sea salt
  • pepper

Wash and drain the chickpeas and put them in a salad bowl. Cut the fennel into small cubes, slice the carrots and olives and put them in the bowl. Cut the tomatoes in two, cut the tofu into small pieces and add.
Mix water, vinegar (or lemon juice), olive oil, season to taste with salt and pepper and mix the dressing into the salad without crushing the lamb's lettuce.
Tip: Gomasio (a spice mixture of sesame and sea salt) can also be used instead of pure salt.

To ensure that the salad remains crisp and does not lose its vitamins, it should only be prepared shortly before eating. In any case, we recommend using organic ingredients that have not been treated with pesticides – preferably freshly harvested from your own garden or from local farmers' markets.

Bon appétit!