Most people have their own version of chickpea salad. And this is my version. This is quicker and simpler. It tastes good and is healthy. Five minutes to chop vegetables and 2 minutes to prepare dressing. Here goes the recipe.
Serves for 2 persons
1 cup chickpea (soaked overnight)
1 big tomato(chopped)
1 small onion(chopped)
2 tbsp coriander leaves(chopped)
Tip: You can add sweetcorn kernels, boiled green peas, pomegranate or even red kidney beans(boiled)
11/2 tsp extra virgin olive oil (I used Leonardo brand)
2 garlic cloves(grated)
1 tsp black pepper powder
1 tsp cumin powder
11/2 tsp lime juice
- Cook the chickpeas(soaked overnight) in pressure cooker till soft.
- In a big bowl, mix chickpeas, tomato, onion, cucumber and chopped coriander.
- For dressing, take olive oil in small bowl. Add black pepper powder,cumin powder, lime juice, grated garlic and salt. Mix it. Pour this dressing over salad and toss it. Allow the salad to rest for 2 minutes. Serve immediately.