Indian Spiced Chickpea Salad
A legume-based salad combining cooked chickpeas with warm spices, fresh vegetables, and a tangy dressing. Mixed, chilled, and served cold with optional protein and grain additions.
Ingredients
Method
Drain and rinse the canned chickpeas. Dice the red onion, cucumber, and cilantro into uniform, bite-sized pieces.
Mince the fresh garlic and ginger.
In a medium saucepan, warm the olive oil over medium heat. Add the garam masala and toast for 30 seconds until fragrant.
Add the minced garlic and ginger to the oil, stirring constantly for 1 minute until lightly golden.
Add the drained chickpeas, stirring to coat evenly. Cook for 3–4 minutes until heated through and coated with the spice mixture. Remove from heat and let cool to room temperature, about 10 minutes.
In a large mixing bowl, combine the cooled spiced chickpeas, diced red onion, diced cucumber, and fresh cilantro.
In a small bowl, whisk together the lime juice, olive oil, honey, and salt to make the dressing.
Pour the dressing over the salad and toss gently to coat all ingredients. Refrigerate for at least 15 minutes before serving, or up to 4 hours.
Transfer to a serving bowl and garnish with pomegranate arils if desired. Serve cold.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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