Chickpea salad
Craving something light but filling ? This chickpea salad is what you have been looking for. It is fresh and versatile. You can serve it as an entree or a main dish.
Chickpeas: Can chickpeas are the easiest to find. Make sure to rinse them properly with a lot of water before using them. This recipe roasts them with cumin, paprika and olive oil. But you can skip that step if you are in a hurry.
Cherry tomatoes: Cherry tomatoes are usually sweeter than normal tomatoes, hence why they are preferred here. However, they can be replaced with large tomatoes too.
Red onion: Yes it has to be a red onion since you eat it row. Red onion are much easier and nicer to eat row than yellow onion. You can also subsitute red onion with spring onions.
Avocado: The riper the avocado the better, it will melt in your salad.
Salad: A few lettuce leaves are needed for this recipe.
Chickpea salad recipe
Servings
3
Preparation time
10 min
Cooking
time
10 min
total time
15 min
Ingredients
- 1 can of chickpeas
- 1/4 of a red onion
- 1 avocado
- 15 cherry tomatoes
- 1/2 a cucumber
- 7-8 lettuce leaves
- 1/2 a lemon
- A pinch of salt and pepper
- 2 tablespoons of olive oil
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- 1 handful of pomegranate
- Fresh coriander
Instructions
Open the can of chickpeas and rinse them with water. On a pan with olive oil under medium heat, add the chickpeas, salt, pepper, cumin and paprika. Toss the mixture and leave to roast for about 10 min.
Dice your red onion, avocado, cucumber and lettuce. Mix together in a bowl and squeeze lemon on top for seasoning. At this point you can also add the pomegranates and fresh coriander.
ONce your chickpeas have turned golden, add them to your salad mix. Mix until fully combined. It is ready to be served ! Hummous and falafels works great with this recipe !
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