Quick chickpea salad from Tunisia

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Chickpea salad with fried fish

Did you know that chickpeas have been cultivated for thousands of years? In Asia Minor, evidence was found that the inhabitants of this region had been cultivating this legume there for 8000 years. While researching a chickpea salad recipe, we came across this interesting piece of information. No wonder then that chickpea recipes have a long tradition in Oriental cuisine. In the Maghreb countries in North Africa there are many recipes in which chickpeas play a role as an ingredient. From the African cuisine That's where our salad comes from. In Tunisia, the chickpea salad is easy to prepare. You only need a few ingredients. Also, it's quick to finish. A perfect side dish if you're in the summer grilling. It also goes well with quick fried dishes and fish. We served it here with fried fish. He's also good at it cook in the camper.


Tunisian chickpea salad
Quick chickpea salad from Tunisia

Quick chickpea salad like in Tunisia

This is how you prepare the quick chickpea salad recipe from Tunisia.

Chickpea salad ingredients:

  • a can of chickpeas
  • two onions
  • three cloves of garlic
  • fresh parsley
  • six tablespoons olive oil
  • three tablespoons of vinegar
  • a pinch of salt and pepper
  • If you want the chickpea salad to taste a little spicier, add some harissa to taste.

Chickpea salad preparation:

For the salad dressing, chop the onions into small pieces. If you want the chickpea salad to be a bit spicier, you can chop one small. Cut the other into slightly larger pieces. Then the sharpness of the onion comes into its own.

Pass the garlic cloves through the press and add them to the onions.

Place the onion and garlic mixture in a bowl. Then you add oil and vinegar. Season everything with salt and pepper to taste.

Then wash the canned chickpeas thoroughly. Then you add them to the salad dressing.

Finally, chop the parsley and add it to the chickpea salad.

If you want the salad to be a little spicier, you can add harissa to taste.

Then let the chickpea salad sit a little before serving.

The chickpea salad tastes good with grilled meat. But we also like to eat it with baked fish, for which it provides a spicy side dish.

We wish you a good appetite.


There are more recipes from Africa in these cookbooks*.

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Simple chickpea salad
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Source: own research. However, our opinions remain our own.

Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Monika Fuchs and TravelWorldOnline

Quick chickpea salad from Tunisia

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn