Saturday, 13 December 2014

Chickpeas Salad

Enjoy this really easy, Mediterranean-style salad. Just toss it all together. It can be served as a main dish or a side. I prefer with garlic bread and piping hot tomato soup....just mind-blowing.

  • Chickpeas, boiled- 1 ½ cup
  • Lettuce (any type)- 1 cup
  • Tomato, chopped- 1
  • Onion, chopped- 1
  • Cucumber, chopped- 1
  • Olives, sliced- 6
  • Coriander leaves or parsley, finely chopped- 2 tbsp
  • Extra-virgin olive oil- 2 tbsp
  • Lemon juice, freshly squeezed- 1 tbsp 
  • Apple cider vinegar or red wine vinegar- 2 tbsp
  • Garlic cloves, finely crushed- 3
  • Cumin powder- 1 tsp
  • Chili flakes- 1 tsp or to taste 
  • Salt and pepper- to taste

  • Soak chickpeas for minimum 8 hours. Boil with salt.
  • In a large bowl, toss together the salad ingredients. 
  • In a separate bowl, whisk together the dressing ingredients. 
  • Drizzle the dressing over the salad and toss. 
  • Transfer to a serving bowl and serve with garlic bread.
  • You can use tender spinach leaves instead of lettuce.
  • You can omit lettuce if not available. 
  • You can use canned chickpeas for this recipe. You should drain and rinse chickpeas before using. 
  • You can use some chopped colored bell pepper.
  • You can use cherry/grape tomatoes, halved instead of regular tomato.
  • Just crumble feta cheese on salad, this gives real Mediterranean touch to this recipe.

1 comment:

Mayuri Patel said...

a lovely refreshing salad.

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