3 cups chickpeas, soaked, boiled with salt and drained
4 garlic cloves, smashed
Salt and freshly ground black pepper
1 large red onion, sliced very thin
1 tomato, diced
1 tablespoon sumac
1 teaspoon chili powder
1 teaspoon salt
1 bunch parsley/coriander, leaves finely chopped
1 large lemon, juiced (about 3 tablespoons)
2 tablespoons extra-virgin olive oil
Green chillies, chopped
5 to 6 sprigs fresh mint


Peel and halve the onion.Shave it as thin as possible into a large bowl, using a very sharp knife. Stir in the sumac, chili powder, and salt. Use your hands to massage the spices and salt into the onions for several minutes. Drain off any liquid that develops in the bottom of the bowl.

Add the chickpeas, tomato and chopped parsley/coriander to the onions and use your hands or two forks to toss everything thoroughly.

Whisk together the lemon juice, olive oil, garlic and toss with the salad.

Season to taste with salt and pepper.

Add chopped green chillies. Continue tossing until the onions are fully incorporated and no longer in small clumps.

Refrigerate until serving (this salad gets better overnight).

Just before serving, finely chop the mint leaves and sprinkle over the salad.

Tastes great with pita bread.

– Courtesy Eating Cruelty Free



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