I love to use chickpeas in salads. Chickpeas are not just protein rich, they are super tasty too! This is a simple salad made with cooked chickpeas but incredibly yummy! Enjoy lemon chickpea salad as a light dinner or serve it as a side with lunch.
Calories: 420 kcal
cooked – 1½ cups
Onion – 1 medium
Garlic cloves – 2
Tomato – 1 medium
Coriander leaves – 1 tbsp
Salt – ½ tsp
Black Pepper – ½ tsp
Chilli flakes – 1 tsp
Olive oil – 1 ½ tsp
Vinegar – ¼ tsp
Lime juice – ½ tsp
For summer garbanzo salad with lemon dressing, soak dried chickpeas overnight and cook them till tender or you can use canned chickpeas, rinsed and drained.
Cut up onion, tomato and coriander; mince garlic finely.
Take a bowl and toss in the chickpeas, chopped onion, freshly-cut tomato, minced garlic, chilli flakes and coriander leaves.
Add a dash of vinegar, olive oil, lemon juice
Season chickpea vegetable salad with salt and black pepper; toss gently to blend all ingredients well.
Serve freshly made Tomato Chickpea Salad as a side dish with Grilled chicken or grilled fish.
* For more chickpea salad ideas: You can add some chopped cucumber, Kalamata olives, parsley, basil, fresh mint, Dijon mustard, honey, crumbled cheese, chopped mango, grapes, walnuts, bell peppers, quinoa, etc. * You can store leftovers for 3-4 days in the refrigerator. Before serving, squeeze some lemon juice to freshen up leftovers.