Spicy Chickpea Salad

Name: Spicy Chickpea Salad
Prep time: 8 h
Cook time: 2 h
Total time: 10 h
Ingredients: SPICY CHICK PEA SALAD; 500 g of dried chick peas, put into soak over night; 2 - 3 bunches of spring onions; 4-5 gloves of garlic; juice of 3-4 limes; 1-2 medium fresh chillies; olive oil; salt; 3 red peppers, finely chopped

7 steps

Prep:8hCook:2h

This salad is a interesting way of adding more plant protein to your diet. It is tasty and healthy and so colourful too look at. It is nourishing and filling and can be used as a main part of a lunch or a side for dinner. You can make it with tinned chickpeas but a) using dried ones is cheaper, more importantly, though, b) the freshly cooked chickpeas soak up the flavour of the dressing so much better that the end result is ultimatley better. You could always cook extra chickpeas at the same time and freeze some of them in batches for hummus and other dishes.

Updated at: Thu, 17 Aug 2023 11:36:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories220.3 kcal (11%)

Total Fat4.6 g (7%)

Carbs36 g (14%)

Sugars7.3 g (8%)

Protein11 g (22%)

Sodium94.1 mg (5%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

500gdried chick peas

put into soak over night

2 bunchesspring onions

4 clovesgarlic

Instructions

Step 1

Soak dried chickpeas overnight with plenty of water, they will triple in size overnight whilst rehydrating.

Step 2

Drain chickpeas (keep water = aquafaba, which is great for using as vegan egg white replacer in other recipes) and cook in enough fresh water to well cover them plus extra.

Step 3

If using the stovetop, add the soaked, drained, and rinsed chickpeas to a large pot. Cover with several inches of water and bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 ½ to 2 hours. You can also use a slowcooker which will take longer but use less electricity.

Step 4

While the chickpeas are being cooked, prepare a dressing with all the other ingredients (apart from half of the spring onions and all the peppers) in the food processor (or chop everything very fine and mix with the olive oil and the lime juice)

Step 5

When the chickpeas are done (don’t overcook them, you want them to be a bit softer than al dente), rinse them and then straight away mix with the dressing, the finely peppers and the coarsely chopped half amount of spring onions.

Step 6

Check for taste again after a few hours or the next day (this salad is very suitable to make the day before as it matures very well!). The taste you are looking for is a tangy, slightly hot taste

Step 7

Make sure you have some spare limes or lemons in case you need to add some zing after the initial maturing of flavour.