Chickpea Salad Recipe
Calling chickpeas a wonder of nature won’t be in anyway an exaggeration. These small legumes are packed with all the nutritious elements required by the body and are probably the most beneficial of all the other legumes in the world.
These edible legumes have numerous benefits, they are a great source of proteins which are the building blocks of our body, they are full of fibers and according to a research they also help in maintaining the cholesterol level in the blood.
Chickpeas due to their benefits must be included in our diet. The best thing about chickpeas is that they have a brilliant taste and can easily be cooked and used in many recipes making them selves easily consumed. Their taste is so good that they can be easily consumed in boiled form.
When it comes to cooking, every culture has its own set of chickpea cuisines and they are used in different ways by many cultures. One of the few common worldwide chickpea recipes is the famous chickpea summer salad.
Of course there are very forms of this salad and every culture has its own touch to it but below is a simple English version of summer chickpea salad which is simple to make.
This cold and spicy chickpea salad is perfect to be served on a warm summer day. It is a filling and nutrition rich salad having a wonderful taste.
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Here are the ingredients:
- 1 can of boiled chick peas, or you can take half a kg of solid chick peas and boil them.
- Half a cup of lemon juice.
- 2-3 firm red tomatoes finely chopped
- 1-2 onions finely sliced
- 1-2 cucumbers skinned and chopped
- Green chilies, deseeded and chopped
- 1 large green pepper cut into fine strips
- A table spoon of crushed red chilies (optional)
- 2 table spoons of extra virgin olive oil
- Parmesans cheese grated into fine threads
- Fresh leaves of basil
Method For Cooking
Firstly it’s better to buy canned chickpeas from any super market nearby.
In case you have solid legumes of chickpeas first soak them in warm water for few hours and cook them at high pressure in a pressure cooker for 10-15 mins.
Once you have your chickpeas boiled chop and cut down all the vegetables.
Heat a pan on the stove, add 1 table spoon and heat your boiled chickpeas on a low flame. Add in the red chili powder if you want your salad to be a bit spicier.
After 5 minutes take 90% of the chick peas out and leave the rest in the pan. Cook the remaining chickpeas left and the pan and mash them. This will give a creamy touch to the salad.
In a cup take the lemon juice add the green chilies, salt and half tea spoon crushed red chilies. In a bowl mix in the chickpeas, the vegetables and the mashed chickpeas.
Mix them well the pour in the lemon juice with salt and chilies and toss the ingredients.
Sprinkle pepper on top of the salad. Generously sprinkle the cheese on top. Garnish with the salad with fresh basil.
Remember that you are supposed to sprinkle the cheese just before serving. Once you have mixed the main ingredients you can refrigerate the salad. It is best served cold with fine threads of grated cheese on top.
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The Indian Version Of The Summer Chickpea Salad
If you want to give a slight touch of Indian taste then you can add up a little more and some different set of spices.
The vegetables required will the same. You will not need cheese and the procedure would be a little different.
Following is the method for making the Indian version of the summer chick pea salad:
Heat a table spoon of oil in a pan, add in the green chilies, cumin powder add in the chickpeas. Mix them well. Then add in some chat masala (a famous Indian spice), red chilies, salt and pepper and lemon juice.
Add in the onions and the cucumbers at the end so that they give a crisp taste to the salad.
Garnish the salad with finely chopped coriander and fresh basil leaves. If you want to can save some of the lemon juice and pour in some more from the top of the salad.
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