This recipe is definitely a Coder favorite. Our favorite Indian restaurant in Columbus used to have something along these lines as part of their Sunday Buffet. This is a recipe my mom and I devised - it is simple, nutritious, has no added fat and is perfect for a summer afternoon. Tony asks for this salad on a fairly routine basis and we always keep a few cans of chickpeas on hand for this super-healthy super-quick snack - definitely a gimme more recipe!!
|Gimme more ... Chickpea Salad|
Prep Time: 15 min
- 2 14-oz cans of Chickpeas, drained, rinsed
- 1 large Cucumber
- 1 medium Red Onion
- 1 large Tomato
- 12-16 fresh mint leaves
- 2 tbsp MDH Chunky Chaat Masala, to taste (optional)*
- 1-2 tsp Amchoor powder (dried young mango powder) or Lemon/Lime juice
- Salt & Pepper, to taste
Thinly slice onion, cucumber and tomato and set aside. I use a 'mandolin'-type slicer and it works great. In a deep pot, bring 3-4 cups of tap water to a boil. As the water is heating up, prepare another bowl with ice water (more ice, less water). Once the water is at a rolling boil, add rinsed canned chickpeas, boil for 2 min and then blanch immediately by draining and transferring to the ice water. Let the chickpeas cool and meanwhile mince the mint leaves as well. Add spices and mint to the sliced veggies and toss everything together. Drain and add chickpeas and give another good toss. Do a quick taste test, add more condiments, as needed and enjoy!!
This is a great summer salad for picnics, barbeques and even July 4th outings!! It never lasts in our house, no matter how much I make. Scale recipe up as needed. :)
* if you don't have Chaat masala, use a sprinkling of roasted cumin powder, salt, pepper, paprika and lime juice for a similar flavor. If you have dried pomegranate seed powder .. that makes an excellent addition too.