This salad recipe, made with the richness of chickpeas, will delight your taste buds if you're looking for something tasty and nutritious. Low-carb chickpea salad is a delicious recipe that is perfect for breakfast. Due to the high protein content of chickpeas, this salad is a great choice for anyone following a weight loss program. This chickpea salad just requires a few simple ingredients and is incredibly simple to prepare. You must eat this salad if you are sick of eating the same old boring salad. This salad can be included in your diet if you regularly workout since it contains a lot fewer calories.
Chickpeas are a powerhouse of nutrients. Chickpeas are also high in essential vitamins, minerals, and antioxidants. In addition to fibre, those who frequently eat chickpeas also ingest more vitamins A, E, and C, folate, magnesium, potassium, and iron, according to a study that was published in the journal Nutrients. A 1-cup of chickpeas contains more than 80% of the recommended intake for manganese, a mineral required by the body to produce energy, protect cells, and promote strong bones, blood coagulation, and immunity. So, try this simple recipe at home to improve the health of your loved ones during all seasons.
Ingredients
Cooking Chickpeas
- 1 cup dried chickpeas
- 6 cups water
- 1 teaspoon salt or add as required
- ½ cup finely chopped onions
- ½ cup chopped tomatoes
- ½ cup chopped cucumber
- ½ cup chopped red bell pepper
- 4 green olives
- 4 black olives, pitted
- 4 tablespoons chopped cilantro (coriander leaves)
For Lemon Dressing
- 2 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon raw sugar or regular sugar
- ½ to 1 teaspoon sweet paprika
- ½ teaspoon ground cumin (cumin powder)
- ½ teaspoon crushed black pepper
- ½ teaspoon salt or add as required
- ¼ teaspoon dried thyme
- ¼ tsp dried basil
- ¼ teaspoon oregano
- ½ teaspoon minced garlic
Instructions to make Chickpea Salad
- First, give the dry chickpeas a thorough water rinse
- Chickpeas should be soaked in 3 cups of water for 8 to 9 hours or overnight in a dish
- Use a mesh strainer or colander to completely drain the chickpeas after soaking them before cooking
- Now, you can cook chickpeas in a stovetop pressure cooker, Instant Pot, or pan on the stovetop
- Pressure cook the chickpeas for 12 to 15 minutes on medium to medium-high heat, or until they are soft
- Only open the lid once the pressure has naturally subsided
- Drain the cooked chickpeas and set them aside
- Take all of the ingredients listed beneath "For Lemon Dressing” in ingredients section and mix them in a mixing dish
- Mix well with a wire whisk
- Add the chickpeas that have been cooked
- Add the finely chopped onions, as well as the chopped tomatoes, cucumber, and red bell peppers
- Add black olives as well as finely sliced green olives
- Add 3 tablespoons of chopped cilantro (coriander leaves)
- Combine the olives, vegetables, and chickpeas with the dressing
- If necessary, taste the dish for seasoning and add additional salt, paprika, or black pepper
- Serve the chickpea salad right away with finely chopped parsley or coriander leaves as a garnish
- Avoid storing or chilling the salad since the vegetables release water while they are at rest.
