Recipes
Warm Chickpea Salad
28
Jun
Jun
It’s funny that for the longest time I wasn’t a fan of chickpeas. Now, I love how versatile it is! It’s perfect as a salad or even as a side dish. For this dish, I prefer to use home-cooked chickpeas rather than canned chickpeas as I think they taste better and don’t have as much sodium. This dish was so filling and delicious for lunch I’s love to know if you try it out! x
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Ingredients
425g chickpeas, soaked and boiled
1 tbsp cumin seeds
1/4tsp red pepper
1 tbsp olive/coconut oil
2 garlic cloves
2 tomatoes, finely chopped
1/2 lemon, tested and juiced
Handful parsley leaves
Handful fresh mint leaves
Sea salt to taste
Directions
- Heat the oil over medium high heat in a pan. Add the cumin seeds and red pepper. Cook until the cumin turns slightly darker and smells toasty.
- Reduce the heat and add the garlic. Cook the garlic for about three minutes while stirring continuously until the garlic starts to turn golden.
- Add the chickpeas and tomatoes. Increase the heat to medium high and cook until the tomatoes are soft and the chickpeas are warmed. Turn off the heat.
- Chop the parsley and the mint. Add the chopped herbs to the chickpeas. Stir in the lemon zest and juice and mix well. Stir in lemon juice.
- Peel and dice the cucumber. Stir into the rest of the delicious mix and season with salt to taste. Serve warm or refrigerate for an hour and serve. Enjoy!