Spicy Chickpea Salad

chickpea salad

Chickpeas are one of the best sources of plant based protein and have for centuries been used as a staple ingredient in Middle Eastern and Indian cooking, and often feature in curries, soups as well as a variety of different dips and spreads. Other than protein, chickpeas are a great source of folate, manganese and dietary fibre and contain a unique variety of antioxidants, which effectively protect our cells from ageing and other damage. Chickpeas’ unique nutrient profile is known to benefit our health in a number of ways, and research actually shows that incorporating chickpeas into our weekly diet is linked to improved blood sugar levels, healthier cardiovascular system – particularly healthy cholesterol and lipid profiles – as well as improved digestion and increased satiety (feeling of fullness)

chickpea salad 3

Spicy Chickpea Salad
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Recipe type: Salad
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
Salad
  • 400 gm (or 1 can) organic chickpeas
  • ½ tsp coconut oil
  • 1 clove garlic, crushed
  • salt + pepper to taste
  • ½ tsp curry powder (I used a madras curry powder)
  • ¼ tsp cumin
  • ¼ tsp ground coriander
  • 1 bunch fresh coriander, finely chopped
  • 1 small bunch fresh mint, finely chopped
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 30 gm (1 oz) crumbled goats feta
  • 30 gm (1 oz) toasted pine nuts
Vinaigrette
  • ½ tsp wholegrain mustard
  • salt + pepper to taste
  • juice from ½ lime
  • 1 tbsp extra virgin olive oil
  • ¼ tsp ground cumin
  • ¼ tsp madras curry powder
Instructions
  1. Melt ½ tsp coconut oil in a small pot over medium heat. Add chickpeas, garlic, curry powder, cumin and ground coriander and stir with a spoon to make sure all the spices cover the chickpeas.
  2. Add salt & pepper to taste and continue to stir over medium heat for about 5 minutes.
  3. In a separate bowl, combine chopped herbs and bell peppers.
  4. Remove chickpeas from the heat and combine chickpeas with the chopped herbs and peppers.
  5. In a separate bowl combine all the ingredients for the vinaigrette and stir well, adding salt and pepper to taste.
  6. Pour the vinaigrette over the warm chickpeas salad and stir well to combine.
  7. Sprinkle toasted pine nuts and crumbled feta cheese over the salad and serve warm as is, over a bed or rucola or in baby gem lettuce cups.

 

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