Swaadista

This vibrant and nutritious chickpea salad has quickly become my absolute favorite lunch choice! It’s not only satisfying but also packed with an array of delicious ingredients that hit all the right spots.

For this recipe, I prefer not to use canned chickpeas. Instead, I soak dried chickpeas overnight to make sure they’re fresh and keep their natural flavor and texture. After soaking, I drain the chickpeas and boil them with a pinch of salt until they are tender but still hold their shape.

Once the chickpeas are ready, I mix them with an assortment of colorful vegetables, such as crunchy cucumbers, juicy tomatoes, and bell peppers. I love adding a handful of fresh herbs like mint and cilantro to elevate the flavor. Finally, a drizzle of olive oil and a splash of lemon juice ties everything together, resulting in a deliciously refreshing dish that’s perfect for lunch!

Ingredients:

Chickpeas – 100 g
Sliced red onions – 3 tbsp
Chopped tomatoes – 2 tbsp
Grated carrot – 3 tbsp
Sliced green peppers – 2 tbsp
Chopped cucumbers – 3 tbsp
Chopped avocado
Finely chopped green chilies, per taste
Black Raisins – 1 tbsp
Chopped pecans – 1 tbsp
Chopped coriander leaves/cilantro – 2 tbsp
Chopped mint leaves – 1 tsp

Dressing:
Olive oil – 2 tbsp
Salt, per taste
Crushed black pepper, per taste
Lemon juice – 2 tbsp
Ranch – 3 tbsp
A pinch of chaat masala

Method:

1. Soak chickpeas overnight. Drain, and boil them with a pinch of salt until tender. Drain excess water, and transfer them into a mixing bowl.
2. Add onions, tomatoes, carrot, cucumbers, green peppers, avocado, black raisins, pecans, mint and cilantro into the mixing bowl.
3. In a separate bowl, add the dressing ingredients and mix well. Pour the dressing over the salad, and gently toss/mix to coat.
4. Serve and enjoy this fresh, soul-satisfying chickpea salad!

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