in Recipes

Chickpea salad

updated

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Ingredients for 1 servings:

  • 1 can chickpeas, 425 ml
  • 1 red bell pepper(s)
  • 1 tbsp lemon juice
  • 1 tbsp oil, tasteless
  • 1 spring onion(s)
  • ¼ tsp turmeric
  • 1 pinch of chili powder
  • ¼ tsp salt
  • ¼ tsp cumin
  • ¼ tsp garam masala
  • 1 pinch(s) paprika powder, hot

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

alkaline, vegan, vegetarian, easy, quick

Wash the bell peppers and cut them into bite-sized pieces. Peel the spring onions and slice them into thin rings. Mix the chickpeas with the sauce (otherwise it will be too dry), lemon juice, oil, bell peppers, spring onions, and spices. Ideally, prepare the dish the night before so the spices can infuse. Perfect for a lunch break. It’s filling and keeps well. The spices warm the salad—perfect for winter. The oil can be omitted. If you like, you can add fresh, chopped cilantro. The portion for calculating calories is the total amount of the chickpea salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Chickpea salad