Watermelon and chickpea salad

Watermelon and chickpea salad

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 302 kcal
, Fat: 13 g
, Carbohydrate: 34 g
, Protein: 11 g

Summer is finally here and so too is watermelon season. I could literally live off watermelon, which is why I add it to almost every meal. Watermelon also tastes great in savoury dishes and is perfect for a salad. I decided on a combination of chickpeas, cucumber and plenty of herbs for this particular recipe. The dressing is made of balsamic and nutty avocado oil, and the toasted almonds provide the desired crunch – simply heavenly!


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500g watermelons, cut into cubes (yields approx. 400 g peeled)
3 mini cucumbers, sliced lengthwise
200g chickpeas (cooked or tinned), rinsed, drained
½bunch peppermint, finely chopped
½bunch coriander, finely chopped


1tbsp avocado oil
1tbsp balsamic vinegar
1 lemon, use only the juice
1pinch chilli flakes
½tsp salt

To serve

2tbsp almonds, toasted
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How it's done


Mix all of the ingredients in a bowl.


Place all of the ingredients in a sealed jar, shake well.

To serve

Mix the dressing in with the salad. Sprinkle with the almonds.

Good to know
Tip: The avocado oil gives the salad a nutty flavour. If you don't have any avocado oil to hand, you can use olive oil instead.

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