I love trying out new and exotic dishes and typically end up searching online for inspiration. I found this recipe on a vegetarian food blog called Lisa’s Kitchen. I love easy chickpea salads so I thought I’d give it a try! This salad is spicy, so make sure you adjust to your taste.
I made quite a few adjustments as I didn’t have some of the ingredients she used in her Indian spice blend. I like to serve this chickpea salad cold and it’s the perfect side dish next to grilled meats or vegetables.
Chickpea Salad with Ginger and Tomatoes
1 can of chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 2-inch piece ofginger, thinly sliced into strips
2-3 green chilies, seeded and thinly sliced
1 lemon, juiced
2 teaspoonsred wine vinegar
1-2 teaspoons honey
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon mango powder (amchur powder)
1/4 teaspoon cayenne, or to taste
1/2 teaspoon salt, or to taste
fresh black pepper, to taste
Rinse and drain canned chickpeas, then place in a large bowl. In a small bowl, whisk together lemon juice, vinegar, honey, garam masala, mango powder, cayenne, salt and pepper. Add the dressing, tomatoes, ginger and chilies to the chickpeas and mix well. Chill the salad in the fridge for a few hours or until desired temperature.
Total Time: 10 minutes
Yield: makes 4-6 side servings