Chickpea Salad

I adore chickpeas. They can be enjoyed in number of ways.- curry, salad, wraps or in the humble Indian chaat. It is the versatility of these beans which make them everyone’s favorite. I especially love them in salads where you can actually see the lovely hazelnut like bean and bite into it. Health wise, chickpeas are a good source of plant protein. They are high in folate and fiber, that means you don’t really need any other carbohydrate, it already has a good amount in it.

 

 

Chickpea salad is great for working lunch or as a side dish to your meals. If you use canned beans like me then there’s no cooking involved, just a bit of chopping some veggies. You can add any mixed veggies of your choice.

CHICKPEA SALAD

Ingredients:

1 can chickpeas

2 tbsp  chopped celery

2 tbsp chopped red pepper

1/4 cup chopped broccoli

2 tbsp thinly sliced carrot

1.5 tbsp chopped sun dried tomato ( I used the jar ones)

3/4 tsp cumin powder

2 tsp mustard

2 tsp red wine vinegar

2 tsp extra virgin olive oil

1tbsp chopped cilantro

1/2 tsp crushed pepper flakes

few avocado slices

salt and black pepper as per taste

Method:

Drain and rinse the chickpeas. Let it sit in colander while you mix dressing.

In a bowl, whisk together olive oil, red wine vinegar and Dijon mustard.

In a large bowl warm chickpeas in microwave for 1 minute.

Toss with chopped red pepper, broccoli, carrot, sun dried tomato, celery, cilantro, crushed pepper flakes and cumin powder.

Drizzle dressing over Chickpea Salad. Mix nicely. Season with salt and pepper. Garnish with sliced avocado.

Enjoy a hearty bowl of salad.