Indian Chickpea Salad Food
PUNJABI-STYLE CHICKPEA SALAD
This Indian spiced salad makes a great side to tandoori meat or fish - chickpeas make it a filling vegetarian lunch option
Provided by Anjum Anand
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 11
Steps:
- Heat a small saucepan and toast the cumin seeds until aromatic and slightly browned, then grind to a coarse powder using a pestle and mortar.
- Put all the ingredients, including the ground cumin, in a bowl and mix well. Season generously; add more chaat masala and lemon juice if needed. Leave for 30 mins to let the flavours combine.
Nutrition Facts : Calories 168 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
INDIAN CHICKPEA SALAD
Make and share this Indian Chickpea Salad recipe from Food.com.
Provided by johnnyfay
Categories Low Cholesterol
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Empty both cans of chickpeas into colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad.
- Remove the cilantro leaves from the stems and then roughly chop. Dice the red onion. Place both in a large bowl.
- Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper and salt. Finely mince two cloves of garlic and add them as well. Stir everything to combine. Taste and adjust salt to your liking.
- Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve. The flavor intensifies as it sits so, refrigerate before serving for a stronger flavor.
Nutrition Facts : Calories 328.5, Fat 9.4, SaturatedFat 1.2, Sodium 785, Carbohydrate 52, Fiber 10.3, Sugar 0.9, Protein 11.1
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