Ultimate Chickpea Salad
The Chickpea Salad combines all my favourite veggies and flavours into one perfect meal. This simple, vibrant, fresh and protein-packed salad is great to enjoy during the summer season.
Ingredients
Chickpeas Prep
- 2 cups Chickpeas boiled or canned (rinsed and drained)
- ½ tsp Cumin seeds
- ⅓ tsp Salt
- ⅓ tsp Black pepper
- ⅓ tsp Garam masala/Coriander powder
- ½ Lime juiced
- 1 tbsp Olive oil
Salad Prep
- 1 cup Cucumber diced
- 1 Tomato diced
- ⅓ cup Cilantro chopped
- ½ cup Baby spinach finely chopped
- ¼ cup Green olives sliced
- ½ cup Bell pepper diced, any colour
- ½ Red onions diced
- ¼ cup Pumpkin seeds
- ¼ cup Dried cranberries
Salad Seasoning/Dressing
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 Lime juiced
- 1/3 tsp Garam masala/Coriander powder
Instructions
Chickpeas Prep
- Heat olive oil in the pan
- Add cumin seeds and let them crackle
- Add rinsed and drained chickpeas in the pan
- Add salt, black pepper, garam masala and lime juice
- Cook for 6-7 min and let the chickpeas absorb all the flavour from the spices
- Turn off the stove and set it aside to cool down
Salad Prep
- Chop cucumber, bell pepper, red onion, tomato, baby spinach and cilantro and add them to a bowl
- Add cooked chickpeas, pumpkin seeds, dried cranberries and sliced green olives
- Season with salt, black pepper, garam masala/coriander powder and lime juice when ready to eat
Notes
- The salad can be stored in the fridge for up to 4 to 5 days in a sealed container.
- Add the seasoning/dressing only when ready to eat. This will prevent the salad from getting soggy and last longer in the fridge.