Roasted Chickpeas Salad
A healthy, crunchy, and protein-rich salad with roasted chickpeas and fresh vegetables.
Servings: 3 people
Pin Recipe
Ingredients
- 1 cup chickpeas - soaked overnight
- 2 cups water
- ½ tsp salt
- 1 tsp vinegar
- 1 tsp oil
- A pinch of turmeric powder
- A pinch of chilli powder
- A pinch of cumin powder
- A pinch of garam masala
Dressing
- 1 tbsp vinegar
- 1 tbsp lemon juice
- 1 clove garlic - grated
- ½ tsp chilli paste
- A pinch of salt
- ¼ tsp chilli flakes
- 1 tsp oil
- Lemon zest
Vegetables
- 1 onion - sliced
- 1 cucumber - chopped
- 1 zucchini - chopped
- 1 carrot - chopped
- 1 raw mango - chopped
- 3 cherry tomatoes - halved
- Rocket leaves for serving
- Sliced olives & coriander for garnish
Instructions
- Cook chickpeas with salt and vinegar until soft but slightly crunchy. Drain.
- Heat oil in a pan and roast chickpeas with spices until crispy.
- Mix dressing ingredients in a bowl.
- Chop vegetables evenly.
- Combine roasted chickpeas, vegetables, salt, and dressing in a bowl. Mix well.
- Arrange rocket leaves in a bowl, add salad on top, and garnish with olives and coriander.
- Serve fresh and enjoy!