Indian · Lunch
Chickpea and Onion Salad
A North Indian style chickpea salad tossing simmered chickpeas with red onion, tomato, green chili and cilantro in a lemon, cumin and chaat masala dressing. Served chilled or at room temperature as a light lunch, it delivers tangy, earthy and mildly spiced flavour in every bite.
$2
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
298Calories
12.1gProtein
7.8gFat
47.3gCarbs
9.6gSugar
14.1gFiber
720mgSodium
0mgChol
1gSat Fat
720mgPotassium
95mgCalcium
3.6mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
spice-route
thirty-min-meals
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Drain and rinse the chickpeas, then finely dice the red onion, tomato, and green chili, and chop the cilantro.
2
Build
In a mixing bowl, combine the drained chickpeas, diced onion, tomato, green chili, and cilantro.
3
Whisk
In a small bowl, whisk together the lemon juice, ground cumin, chaat masala, salt, and olive oil until the salt dissolves.
4
Toss and chill
Pour the dressing over the chickpea mixture and toss gently. Rest in the refrigerator for 10 minutes so the onion softens slightly and the flavours meld, then transfer to a serving plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz165g, drained weight of a 15 oz can cooked chickpeas
- 11 small red onion
- 22 small tomato (about 70g)
- 22 green chili
- 4 tbsp4 tbsp fresh cilantro
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chaat masala (or substitute 1/4 tsp ground coriander)
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
