Yes, that’s right. This salad is both creamy and chunky. I needed something substantial for after my workouts so I played around with a few different combinations and this is the one that I enjoyed the most. The quantities listed below made a massive portion, so depending on how long you want it to last for (keeps for 5 days in the fridge), you may want to halve the quantity of the main ingredients and adjust seasoning according to taste.

2 14 oz. cans chickpeas, rinsed and drained
3 spring onions, thinly sliced
1 small carrot, diced into small pieces
1 small yellow bell pepper
2 tablespoons extra virgin olive oil, divided
1 tablespoon Dijon mustard
1/2 teaspoon turmeric powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/4 teaspoon paprika
20 cherry tomatoes {other ingredients for the roasted cherry tomatoes, listed here}
parsley to garnish

1. Prepare the roasted cherry tomatoes according to this recipe.
2. While the tomatoes are roasting, prepare the spring onions, carrot, and bell pepper.
3. Heat a skillet and then 1 tablespoon of the olive oil. Add the spring onions, carrot, and bell pepper. Sauté for a few minutes, until soft. Add 1/2 the chickpeas (1 can if using the measurements listed). Sauté for another couple of minutes and then remove from heat and allow to cool.
4. In a food processor, add the remaining chickpeas, mustard, spices, plus the remaining 1 tablespoon of olive oil. Process until creamy.
5. In a large bowl mix together the creamy chickpeas, roasted tomatoes, and vegetable + chickpea mix. Adjust seasonings according to taste.

Eat on its own.
Serve as a side.
Fill up a leaf wrap (I used purple cabbage).