This hearty lunch salad is easily prepared in a pan and tastes good both warm and cold. The salad is wonderfully spicy but not too hot.

In this article

Equipment needed

All you need for this recipe is a frying pan, that's all.

It's convenient to use a strainer to drain the chickpeas, but you can do just fine without it.

Preparing the salad

This salad is quick to prepare and only involves a couple of easy steps.

  1. Peel and chop the potatoes and turnips.
  2. Cook the potatoes and turnips in a pan with the spices. Alternatively, you can roast the vegetables in the oven.
  3. Add the chickpeas.
  4. Wash and dry the lettuce leaves.
  5. Arrange the finished ingredients in a bowl and decorate with onion rings, pistachios and avocado cubes.
Fried chickpeas and potatoes in a pan
Potatoes and turnips in a pan

Alternative cooking method: roasting vegetables

Alternatively, you can cook the potatoes and turnips in the oven at around 200 degrees. If the oven is already warm, cooking only takes about 15 minutes, depending on how small you cut the potatoes and turnips.

Keep an eye on the vegetables and test their doneness with a fork while roasting.

Side dishes suitable for salad

As a side dish, onion rings, pistachios and avocado cubes are suitable.

The avocados are not visible in the photos of the recipe, because I only realized to add them afterwards. Avocado is not necessary, but with it the salad becomes super delicious!

Replacing turnips

I haven't tried this yet, but I think that, for example, sweet potato or parsnip could be a good substitute for turnips.

Please let me know in the comments below if you successfully replaced turnips with another root!

Preparing the salad in advance

This salad tastes great the next day too, so you can prepare it the day before and take it cold with you to the workplace, on a trip or on a picnic.

Dry the salad leaves well and store the salad in the cold.

I mentioned drying the salad because if you leave the lettuce leaves wet, the salad will sag and not look so attractive the next day. Well-dried lettuce leaves stay crisp and fresh longer.

If you use a pre-washed salad mix, you don't even need to wash it again. However, check the package to see if the salad needs to be washed.

An even faster version in 5 minutes

If you're in a hurry and don't have time to cook potatoes and turnips, the salad works just with chickpeas. Pour the drained chickpeas into the pan and cook them for about 5 minutes with the spices, pesto and oil.

Tip: Spicy chickpeas can also be served alone as a side dish to other dishes, like this:

Fried chickpeas in a bowl

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Salad in a bowl

warm chickpea salad - recipe

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  • Author: almost vegan
  • Total time: 25 minutes
  • Portions: 4 1x
  • Diet: Vegan

Reseptin kuvaus

This warm, spicy lunch salad is quick to prepare and tastes just as good cold. Pack a salad with you for a trip or picnic, too.


  • 2 tablespoon of rapeseed oil
  • approx. 200 g of salad or mixed salad
  • approx. 1 kg of potato
  • approx. 200 g of turnips / turnips
  • 400 g boiled chickpeas
  • 1 tsp pesto Arrabbiata
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon garlic powder
  • 0.25 tsp onion powder
  • 1 tsp paprika powder
  • 1 tsp maple syrup

In addition

  • red onion rings
  • shelled pistachios
  • small diced avocado
  • olive oil


  1. Peel the potatoes and turnips. If you use smooth potatoes or early potatoes, you don't need to peel them.
  2. Dice the potatoes and turnips into fairly small cubes of about 1 x 1 cm so they cook faster.
  3. Add the potatoes and turnips to the pan with the oil, spices and Arrabbiata pesto.
  4. Bake the potatoes and turnips for about 15 minutes, turning occasionally, so that they cook and brown evenly on all sides. Do not fry with too high a heat, so that they do not brown too quickly - raw fried potatoes require a relatively long frying time, so that they are also cooked from the inside.
  5. Drain off the chickpea preserves. However, it is worth recovering for other recipes!
  6. When the potatoes and turnips are barely cooked (test with a fork), add the drained chickpeas. Stir.
  7. Cook for another 5 minutes or so to warm the chickpeas.
  8. Wash and dry the lettuce leaves and place them on the bottom of the bowl.
  9. Add the warm chickpea-potato-turnip mixture on top of the salad leaves.
  10. Add red onion rings, pistachios and avocado cubes.
  11. Drizzle a little good olive oil on top.
  • Prep time: 5
  • Cooking time: 20
  • Category: Salads
  • Cooking method: In a pan
  • Cuisine: Middle Eastern cuisine

Keywords: hearty chickpea salad, easy chickpea salad, warm chickpea salad, chickpea salad recipe, vegan chickpea salad

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