Chickpea Salad Recipe
This chickpea salad is great for people who claim they hate eating salads. It’s filling and can be consumed as a main meal for lunch or dinner and because it’s full of protein, carbs, fiber, and deliciousness it’s great to eat during Ramadan.
My biggest problem with salads is the preparation. Cutting and chopping so many ingredients can be tiresome and boring especially when you’re hungry. But take it from me, this salad with it’s tangy, tamarind dressing is so worth the effort.
The best thing about salads is you can tweak them to your taste and never eat the same recipe twice. You can add nuts and seeds for crunch, dried or fresh fruit for sweetness, and fresh or dried herbs and spices for a kick.
Eat this salad as a main dish, a side dish or stuff it into a pita pocket for a veggie sandwich.
I like to make a big batch of this and eat it over a few days.
[lt_recipe name=”Chickpea Salad Recipe” servings=”3-4″ print=”yes” image=”https://www.familyfooddiaries.comwp-content/uploads/2018/02/Facetune-18-800×500.jpg” ingredients=”Salad;• 1 can chickpeas, drained and rinsed;• 1 medium onion, finely chopped;• 1 medium tomato, chopped;• A handful of fresh coriander, chopped ;• 1-2 fresh green chillies, finely chopped;• A handful of pomegranate kernels; ;Dressing;• 1/4 cup thick tamarind paste (soak a chunk of the tamarind in warm water and squeeze and strain paste;• 1/2 teaspoon salt or to taste;• 1/2 teaspoon sugar or to taste;• 1/4 teaspoon chaat masala (optional);” ] In a large bowl mix chickpeas, onions, tomatoes, coriander, green chilies and pomegranate kernels.;; In a small bowl mix tamarind paste, salt, sugar and chaat masala, if using.;;Mix salad and dressing together right before serving.[/lt_recipe]
Tips and Bits
Try this salad with cubed green apple for a sweet and sour crunch.
Don’t stress if you don’t have tamarind, just use the juice of 2 lemons.
Prepare a big batch of this salad and store in an airtight container in the fridge. Keep dressing separate and mix as needed.