INDIAN CHICKPEA SALAD RECIPES

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SOUTH INDIAN CHICKPEA SALAD RECIPE | ALLRECIPES



South Indian Chickpea Salad Recipe | Allrecipes image

The State of Tamil Nadu in South India is the origin for Madras Curry, versatile salads, and stir-fry. Of course, locally they are known by different names. A twist on a traditional salad, my chickpea salad can be made as an appetizer or a healthy snack with tea.

Provided by Tarama

Categories     Salad    Beans

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 mango - peeled and diced
1 cup chopped hearts of romaine
½ cup diced cucumber
½ cup diced carrot
¼ cup diced celery
2 tablespoons fresh lemon juice
salt to taste
1 cup chopped pineapple

Steps:

  • Toss together the garbanzo beans, mango, romaine lettuce, cucumber, carrot, celery, lemon juice, and salt in a large bowl. Let the mixture set for 30 minutes. Top the salad with the pineapple to serve.

Nutrition Facts : Calories 220.6 calories, CarbohydrateContent 47.7 g, FatContent 1.6 g, FiberContent 7.4 g, ProteinContent 6.7 g, SaturatedFatContent 0.2 g, SodiumContent 359.6 mg, SugarContent 18.2 g

SPICY CHICKPEA SALAD RECIPE - RAJAT PARR | FOOD & WINE



Spicy Chickpea Salad Recipe - Rajat Parr | Food & Wine image

Rajat Parr was born in Kolkata in 1972 and didn't leave until he was 22, which explains why Indian flavors are such a big part of his cooking. This salad, for instance, is a twist on the classic Indian street food called chana chaat. More Indian Recipes

Provided by Rajat Parr

Total Time 2 hours 15 minutes

Yield 4

Number Of Ingredients 12

1 cup dried chickpeas (about 5 ounces), soaked overnight and drained
1 medium tomato, cut into 1/2-inch dice
1/2 cup diced cucumber (1/2 inch)
1/2 small red onion, finely diced
1/2 jalapeño, seeded and minced
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable oil
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon dried mango powder, optional (see Note)
Salt

Steps:

  • In a large saucepan, cover the chickpeas with 4 inches of water. Bring to a boil and simmer over moderate heat, stirring occasionally, until the chickpeas are tender, about 2 hours; drain.
  • In a large bowl, combine the tomato, cucumber, red onion, jalapeño, olive oil, vegetable oil, lemon juice, cumin, cayenne and mango powder. Add the chickpeas and season with salt. Serve at room temperature or slightly chilled.

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