Indian Chickpea Salad Recipe :-Starting off: Chickpeas, which are also called garbanzo beans, are a healthy vegetable that is often used in Indian cooking.
This recipe calls for chickpeas to be mixed with a variety of bright and fragrant spices to make an Indian chickpea salad that is both cool and tasty. This salad is great as a light meal or a side dish for any event because it is full of protein, fiber, and taste.
Indian Chickpea Salad Recipe
Ingredients:
For the salad:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 large tomato, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 green chili, finely chopped (optional, for added heat)
- Salt to taste
For the dressing:
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 clove garlic, minced
- Salt to taste
INSTRUCTIONS :
Get the beans ready:
The chickpeas should be drained and rinsed under cold water. Use a paper towel to dry them off, then put them in a big bowl for mixing.
Get the herbs and veggies cut up:
Cut the tomato and cucumber into small pieces that are easy to eat. Cut the fresh cilantro, mint leaves, and red onion into small pieces. Finely chop the green pepper if you want to use it. Put the chopped herbs and veggies in the bowl with the chickpeas.
Prepare the sauce:
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Add the ground cumin, ground coriander, paprika, turmeric powder, cayenne pepper, chopped garlic, and salt to taste to a small bowl. Use a whisk to mix the ingredients together. You can change the seasonings to your liking.
Put the salad together:
Add the sauce that you just made to the bowl of chickpeas and vegetables. Carefully toss the ingredients until they are all covered in the sauce. Test the flavor and make any necessary changes.
Put the salad in the fridge:
Put the chickpea salad in the fridge for at least 30 minutes with the lid or plastic wrap on top. This will give the tastes time to blend and the salad time to cool down.
Put out:
Once the salad is cold, give it one last toss to spread the sauce around. Move it to a serving dish or bowls for each person. If you want, you can add more chopped cilantro and mint leaves as a garnish.
Have fun:
Along with grilled meats or fish, or on its own, the Indian chickpea salad is a nice way to cool off. Also, you can eat it by itself as a healthy and tasty snack. Every bite should give you a rush of different tastes and textures.
Conclusion:
This Indian chickpea salad is delicious. It has crunchy greens, protein-rich chickpeas, and fragrant spices, all mixed together with a tangy lemon dressing. You can eat this salad as a side dish or by itself, and it will surprise you with its strong flavors and crisp taste. You can make it ahead of time for a quick and healthy meal during the week or for your next get-together. This salad is sure to become a favorite in your collection of recipes because of its bright colors and delicious tastes.
