Chickpea Salad

Delicious, nutritious, and vibrant Chickpea Salad is a complete meal in itself. This protein and fiber-loaded salad is an ideal side dish.

Recipe Source Link:https://www.mygingergarlickitchen.com/chickpea-salad/

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RECIPE INGREDIENTS

» For Chickpea Salad

• 1/2 large-sized English cucumber
• 1 medium-sized red onion
• 8-10 grape/cherry tomatoes
• 2 teaspoons + 1 teaspoon olive oil
• 1 cup canned/cooked chickpeas, drained
• Himalayan Pink salt, to taste
• 1/4 teaspoon cayenne pepper or red chili powder
• 1/2 teaspoon garlic powder, or 1 garlic clove, minced
• A bunch of fresh coriander or parsley
• 1 small-sized green chili
• 1/2 teaspoon roasted cumin powder
• 2 tablespoons lemon juice or vinegar
• 3/4 teaspoon pepper, or to taste

RECIPE INSTRUCTIONS

» For making Chickpea Salad

1. Peel and dice or slice 1 large-sized-onion, and set it aside. Dice 1/2 large English cucumber, and keep it aside. Now, cut cherry or grape tomatoes in quarters. Alternatively, you can slice 1 large regular-sized tomato. Chopped bell pepper, chopped corn kernels, and chopped carrots can also be added to this chickpea salad.
2. Also, chop 1 small-sized green chili, and fresh cilantro or parsley.
3. Add diced onions, diced cucumber, and tomato quarters to a large mixing bowl. Now, add 2 tablespoons chopped cilantro, ground black pepper, salt, 2 teaspoons of olive oil, and 2 tablespoons of lemon juice. For a mildly sweet taste, you can add 1-2 teaspoons of maple syrup or honey.
4. In a broad pan, add 1 teaspoon olive oil. Once the oil is hot, add 1 cup cooked/canned chickpeas, red chili powder, roasted cumin powder, garlic powder, salt, chopped green chili, and 1 tablespoon chopped cilantro/parsley.
5. Mix everything well, and saute chickpeas over medium heat for 3-4 minutes or until they are coated with spices and the raw smell from spices is gone. Let them cool for 5-10 minutes, and then add chickpeas to the bowl with vegetables.
6. Add chickpeas to the bowl, and toss well until everything is combined. Taste, and add more salt and pepper if needed.
7. Place a lettuce leaf on the serving platter, and then place a chickpea salad. Pair it with garlic toast, or serve it as it is. For the best flavors enjoy them immediately.

RECIPE NOTES

1. Other than lemon juice, you can also use vinegar or lime juice.
2. I have used extra virgin olive oil for both stir-frying chickpeas and tossing salad. You can also use olive oil, avocado oil, or any other vegetable oil of your choice.
3. You can swap chickpeas with black beans. Be sure to rinse and drain them before adding them to the salad.
4. If you are using salted canned chickpeas, then always rinse them to remove the excess salt.