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Chick Pea Salad
Bhavna
Print Recipe
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Ingredients
Boiled chickpeas 1 1?2 Cup
(24 tbs) (garbanzo beans)
Romane lettuce 1/2
, roughly chopped
Cherry tomato 1 Cup
(16 tbs) (any variety)
Carrot 1/2 Cup
(8 tbs), julienned
Red onion 1/2 Cup
(8 tbs), cut lengthwise
Baby cucumber 1/2 Cup
(8 tbs), diced
Black olives slices 2 Tablespoon
(as needed)
Sliced pickled jalapeno pepper To Taste
FOR DRESSING
Minced garlic 1 Tablespoon
Finely chopped parsley 2 Tablespoon
(or your favorite herb)
Lemon zest 1/4 Teaspoon
Lemon juice 2 Tablespoon
Salt and pepper To Taste
Olive oil 1/4 Cup
(4 tbs)
Honey or other sweetness can be added to balance flavor
FOR TOPPING
Roasted pine nuts 1 Tablespoon
(or any nuts of your choice)
Croutons 2 Tablespoon
(Optional)
Instructions
MAKING
1. In a large bowl, combine lettuce, cherry tomatoes, carrot, onion, cucumber, olives, jalapeno, and chickpeas.
For Dressing:
2. In a measuring cup, combine garlic, parsley, lemon zest, lemon juice, salt, pepper, and olive oil. Whisk well.
3. Drizzle dressing over salad and toss well.
SERVING
4. Garnish with pine nuts, croutons and serve immediately.
Notes
I use pressure cooker to boil Chick peas so it takes very short time to cook.