Indian chickpea salad
Total Time
15 mins
Prep Time
15 mins
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 can (400 g, 14 oz) chickpeas, drained and rinsed
- ½ red onion, finely chopped
- 1 tomato, deseeded and chopped
- ½ seedless cucumber, chopped
- 1 green pepper, finely chopped
- ¼ cup cilantro, chopped
- ¼ cup roasted cashew nuts, chopped
- ¼ cup sunflower oil
- 1 lime, juiced
- 1 tablespoon ginger, peeled and grated
- 1 garlic clove, minced
- 1 teaspoon chaat masala or curry powder
- 1 teaspoon cumin powder
- ¼ teaspoon red chili flakes
- Salt and pepper to taste
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Preparation
Step 1
In a large bowl, mix together the ingredients for the dressing.
Step 2
Add all the chopped vegetables, cilantro and cashews to the bowl with the dressing and gently toss.
Step 3
Top with some extra cashew nuts, chopped cilantro and a squeeze of lime and enjoy!
Step 4
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Chef's notes
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
If you have a little leftover chickpea salad, make it into a wrap by adding the salad on a tortilla. Top it with some lettuce, a few slices of avocado. Wrap it up and enjoy! Also tastes amazing on a warm naan bread! Super delicious and a great way to change up the leftovers!
