Indian spiced Chickpea Salad (Edit recipe)

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This salad is easy, quick to put together and my go-to when I want a nutrient-dense mid-day snack but don't want to turn on the stove/ oven, especially in the summer months. All you need is a can of chickpeas, some chopped red onions, tomatoes, cucumbers, lemon juice and basic Indian spices. You can totally mix up the veggies or even add other types of beans. Make a big batch and you have a great side dish for your meals all week. This recipe is not just for those on a Vegan, Dairy-free, Plant-based Whole30 or Gluten-free diet, it's for everyone!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 2

Ingredients

15 oz Chickpeas, 1 can drained & rinsed
1 whole Red Onion, diced
1 whole Roma Tomato, deseeded and diced
0.5 whole English Cucumber, diced
0.75 tsp Ground Cumin, Primal Palate
0.5 tsp Paprika
0.5 whole Lemon, juiced
1 tsp Salt
1 Tbsp Cilantro, chopped, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Drain the can of chickpeas and rinse thoroughly.
Transfer to a bowl and add all the ingredients listed above.
Give it a good toss and enjoy cold or at room temperature.

Notes

For an easier, quicker version, I use canned chickpeas for this recipe. However, if you prefer using dried chickpeas, then soak them overnight (8 - 12 hours) and pressure cook them for 20 minutes. If you don't enjoy the taste of Cilantro, feel free to swap with Parsley. Some other veggies you could add to this salad are diced bell peppers or carrots.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	703
Fat:	14 g
Carbohydrates:	124 g
Protein:	30 g
Cholesterol:	0 g
Sodium:	1120 mg
Fiber:	31 g
Sugars:	19 g
Calculated per serving.