Bloody Orange and Chickpea Salad
My favourite healthy salads are the kind that are simple — they hardly feel like recipes at all: minimal prep, maximum flavour, and utterly approachable. This family‑friendly salad comes together in minutes and is perfect for picnics, quick lunches or relaxed summer dinners when you want something unfussy yet delicious. When the growing season arrives, many of the ingredients can be picked straight from your garden or sourced at a nearby farm market, which brightens and deepens the flavours even further. The recipe calls for chickpeas, though any canned beans will work beautifully and provide a hearty boost of fibre, protein and satisfying texture. Blood oranges can easily be swapped for regular oranges or clementines if you prefer a sweeter, jewel‑toned touch. Bright, satisfying and portable, this salad is a refreshing alternative to sandwiches for packed lunches to work or school, and it keeps remarkably well for easy meal planning.
Share it, enjoy it, and tell me how you customise yours — which herbs, cheeses or crunchy additions make it distinctly yours?
Bloody Orange and Chickpea Salad Recipe🫛❤️
By Zosia Culinary Adventures | Date: March 19, 2026
Preparation Time: 15 minutes
Yield: 8 servings
Ingredients:
2 celery stalks, diced
2 cups chickpeas, or any can mixed beans
1 large yellow pepper, seeded and diced
3 vine tomatoes, cut into small chunks
1 bloody orange, peeled and cut up plus extra for garnish
½ cup green onions, thinly sliced
¼ cup fresh parsley, chopped
1 tsp capers, chopped
3 cloves garlic, minced
2 tbsp sunflower oil
3 tsp apple cider vinegar
cracked black pepper and sea salt to taste
Instructions:
Minced the garlic and set aside.
In sieve coriander , rinse beans under cold water: drain and place in salad bowl.
Add diced celery, yellow pepper, vine tomatoes, bloody orange, green onions, capers and parsley.
Whisk together the apple cider vinegar, oil, and garlic in a small bowl. Season with pinch of sea salt and some cracked pepper.
Add dressing to the salad and toss well.
Salad can be refrigerated for up to 2 days
