Chickpea salad
My host mother in India used to occasionally make this for breakfast. It was delicious, refreshing and a great way to start the day. But in the US I think people will prefer this as lunch or dinner. It's incredibly healthy, and super tasty! I hope you enjoy it as much as I do.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon tumeric
- 1 large cucumber cut into cubes
- 8 ounces dried chick peas soaked overnight, then cooked and skins removed
- 2 small tomatoes cut into cubes
- 1/2 small red onion cut into cubes
- Carbohydrate 42.4428679786333 g
- Cholesterol 0 mg
- Fat 3.71968218214667 g
- Fiber 11.324629669964 g
- Protein 12.2435559166 g
- Saturated Fat 0.412279758378667 g
- Serving Size 1 1 Serving (220g)
- Sodium 22.7254377546667 mg
- Sugar 31.1182383086693 g
- Trans Fat 0.876039300910667 g
- Calories 241 calories
Soak dried chick peas overnight and cook according to instructions. Once chick peas are cooked through, run under cool water and remove skins. Combine chick peas, tomato, cucumber, onion, and spices.
