Chickpea Salad: Fabian Nusser’s Summer Favourite

Summer is the perfect season to jump-start healthy eating habits that you can maintain throughout the year. With the seasonal harvest offering up an abundance of succulent vegetables and tasty herbs, it’s prime time for experimenting with summer salads.

Fabian Nusser, Manager at Oetker Collection’s health haven, Villa Stéphanie, recommends this refreshing Chickpea Salad as an easy-to-make and delicious addition to your summer menu. It’s light yet filling and packed with protein, fibre and loads of vitamins and other nutrients to keep you energized and feeling your best.



1 cup dried chickpeas
2 cloves garlic, peeled
2 bay leaves
1 tbsp. coarse sea salt
Salad greens of your choice (we recommend rocket, baby spinach, red oak leaf or a mix!)
1 cucumber, sliced
~20 cherry tomatoes, halved lengthwise
1-2 avocadoes, chopped
Small bunch of herbs (parsley, mint and coriander are all great)

Juice of 2 lemons
1-2 garlic clove(s), minced
½ cup extra virgin olive oil


In a large bowl, cover chickpeas in filtered water and leave them to soak overnight. Drain and transfer to a large saucepan. Add water until it covers chickpeas by 5cm. Add garlic cloves, bay leaves and coarse sea salt and bring to a boil. Reduce heat and simmer for 30 minutes. Drain excess water, remove garlic and bay leaves and allow to cool.

Combine salad ingredients in a large serving bowl. Add chickpeas. Whisk together dressing ingredients in a small bowl and drizzle over salad. Season to taste. Serve immediately.


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