Indian Chickpea Salad
This easy Indian chickpea salad is spicy, tangy and vegan! The lime dressing, teamed up with the boiled chickpeas and spices, is a riot of flavors.
Ingredients
- 2 cup chickpeas cooked
- 2 green onions chopped
- 3-4 garlic
- 2 teaspoon apple cider vinegar
- 2 teaspoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon chili flakes
- 1 teaspoon mixed herbs
- 1 teaspoon parsley chopped
- salt to taste
Instructions
- Start by chopping the scallions finely.
- Mince or grate the fresh garlic.
- In a large bowl, add the chickpeas along with the other ingredients and give it all a good mix.
- Serve it right away or refrigerate it for later.
- Top with some extra chopped cilantro right before you serve.
Notes
If you want the salad to be less spicy, reduce the amount of red chili powder or chili flakes you’re adding in.
Make sure you don’t overcook the chickpeas otherwise they’ll end up turning your salad mushy.
If you’re using canned chickpeas, remember to rinse them before adding them to the salad dressing.
Your leftovers can stay fresh for up to 2 days when refrigerated.
Simply transfer them to an airtight container and pop them in the fridge.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 39mgPotassium: 562mgFiber: 13gSugar: 8gVitamin A: 617IUVitamin C: 6mgCalcium: 103mgIron: 5mg
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