What a simple, nutritious and delicious looking chickpea salad! It’s packed with so many great flavours and ‘Indian gooseberries’; an ingredient we are not familiar with and are keen to explore! Thanks for sharing this great recipe Chitra; we can’t wait to try it!
If your chickpeas is cooked and ready – This is an easy, quick salad that you can throw together in about ten minutes. It’s great for a quick lunch, served with crackers or as a accompaniment for rice. Although the basic recipe below is quite tasty. And finally, this little dish makes a lovely snack and a fasting food.
Chickpeas are indeed very good for you, not least because two to three tablespoons equate to one portion of the daily recommended five portions of fruit and vegetables. Tinned chickpeas are fine, but fresh boiled ones are slightly higher in vitamins and mineral. Both are equally good sources of fibre, including soluble fibre which can help to lower cholesterol.
- Yields-2-3 servings
- Preparation time-20-25 minutes (includes the boiling of chickepeas)
- Soaking time-overnight
- Cooking time- 10 minutes
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