Chickpea salad is a incredibly light yet filling, hearty lunch. A great option for desk lunch for those busy days in office.
Ingredients - makes enough salad for 2
1 cup cooked chickpeas ( freshly cooked or canned) ( can use even medley of other beans)
1 Lebanese cucumber
1 carrot
1 small sized onion (thinly sliced)
6 cherry tomatoes (halved)
Handful of finely chopped coriander leaves
Other optionals
Few sliced jalapeño/ green chilli
Few sliced black olives
4 feta cubes (crumbled)
Few crunchy lettuce/ salad greens/ baby spinach
Fruit inclusions (optional)
Mandarin segments or pomegranate pearls
Indian style dressing
2 tbs olive oil
Squeeze of one lemon
1/2 ts chat masala
1/2 ts cumin powder ( optional)
Salt and pepper as needed
Preparation
Pressure cook chickpeas and keep them ready. If using canned chickpeas, drain and rinse them well.
Cut cucumber and carrot to your desired shape.
Place thinly sliced onions and halved cherry tomatoes in a bowl of water. Let them soak for a while and drain of its water to remove some bitterness or unpleasant raw taste if any.
In a lunch box arrange all the salad ingredients - chickpeas, carrot, cucumber, onion, tomatoes, jalapeños, black olives, crumbled feta and chopped coriander leaves.
In a seperate dressing box add olive oil, lemon squeeze, chat masala, salt and pepper. Shake vigorously.
Store them covered in room temperature or even refrigerate it until lunch.
Add dressing over salad just before lunch, mix evenly. Enjoy.
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