This refreshing chickpea salad combines boiled chickpeas, crunchy vegetables, and a tangy dressing for a delicious and protein-packed meal.

About Recipe:

This chickpea salad recipe is a fantastic way to enjoy the goodness of chickpeas in a fresh and vibrant salad. Boiled chickpeas provide a hearty source of plant-based protein and fiber, while the combination of colorful vegetables adds texture, flavor, and essential nutrients. Tossed with a tangy dressing, this salad is a perfect balance of flavors and a delightful addition to any meal.

Quick and Easy Recipe:

1. Combine boiled chickpeas, sliced onions, diced cucumber, and chopped tomatoes in a bowl.
2. In a separate small bowl, whisk together lemon juice, olive oil, salt, and chaat masala to make the dressing.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Let the salad marinate in the refrigerator for about 15 minutes to allow the flavors to meld.
5. Serve the chickpea salad chilled and garnish with freshly chopped coriander leaves for an extra burst of freshness.

More Delicious Recipe:

1. Vegan Vegetable Coconut Stew

2. Veggie Loaded Rainbow Rice

3. Mint Banana Chips

Other Salad Ideas for a Protein Diet:

1. Quinoa, Kale, and Chickpea Salad with Lemon Vinaigrette
2. Greek Chickpea Salad with Feta Cheese and Kalamata Olives
3. Mediterranean Chickpea Salad with Tomatoes, Cucumbers, and Red Onion
4. Spinach and Chickpea Salad with Roasted Red Pepper Dressing
5. Roasted Vegetable and Chickpea Salad with Balsamic Glaze

These protein-packed salad options provide a delicious way to incorporate chickpeas into your diet and enjoy a wholesome meal.

Recipe Card

Refreshing Chickpea and Vegetable Salad

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Category

Salad

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

200

Enjoy a refreshing and nutritious chickpea salad recipe that features boiled chickpeas, vibrant vegetables, and a zesty dressing.

Author:

Nikita

Ingredients

• Boiled chickpeas: 2-3 cups
• Onion: 1 
• cucumber : 1 
• Tomato: 2 
• Paneer: 50 g
• Chaat masala: 1 tsp
• Salt: to taste 
• Lemon juice: 1-2 lemons

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Directions

1. Start by chopping all the vegetables using the Meyer fine cut dicer. Slice the vegetables into thick slices according to the size of the dicer and place them over the smaller dicing blade.

2. Press the latch with your palm, making sure to get your fingers out of the way and chop all the vegetables into equal sizes.

3. In a large stainless steel tasla, add the chickpeas and all the vegetables. Squeeze over the lemon and add the salt and chaat masala.

4. Mix everything together so that the salt and lemon is evenly distributed and serve it cold.

Recipe Video

Recipe Note

Make sure to cook the chickpeas properly. Raw chickpeas can cause serious digestive problems and eating them cold with raw vegetables contributes to that. Feel free to customize the salad by adding other vegetables like bell peppers, carrots, or avocados. You can also sprinkle some roasted cumin powder or garnish with crumbled feta cheese for added flavor and variety.