Indian Spiced Chickpea Salad With Yogurt And Herbs Food
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
- Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
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
INDIAN-SPICED CHICKPEA SALAD WITH YOGURT AND HERBS
Steps:
- Pour the chickpeas into a large bowl. In a small skillet, heat the peanut oil until shimmering. Add the mustard seeds, partially cover the skillet and cook over moderately high heat until the mustard seeds stop popping, about 1 minute. Add the cumin and fennel seeds and the crushed red pepper and cook until the mixture is fragrant, about 30 seconds. Pour the hot oil and spices over the chickpeas. Stir in the yogurt, lemon juice, sliced scallions, chopped cilantro and mint and salt. Serve the chickpea salad at room temperature.
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