Healthy Chickpea Salad Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. This easy chickpea salad recipe is perfect for vegan and vegetarian meals. A healthy chickpea recipe made with an easy salad dressing. This high protein salad recipe is not only easy to make but also a great way to add garbanzo beans / chickpeas to your diet. A high protein and healthy salad recipe with chickpeas makes for a healthy vegetarian meal. This delicious high protein chickpea recipe / chickpea salad recipe is a great way to add protein to your plant based diet. Healthy chickpea recipes / salad recipes for your vegan, vegetarian meals and plant based diet. Subscribe to my channel for more healthy & budget friendly recipes!!
CHICKPEA SALAD / KALA CHANA SALAD RECIPE INGREDIENTS: 1 serving
INGREDIENTS:
1 cup cooked chickpeas (strained)
135g / 1 cup approx. celery – chopped
45g / 1/3 cup approx. / red onion – chopped
1 cucumber — chopped
Salad dressing:
Half teaspoon olive oil
1 teaspoon white wine vinegar or white vinegar OR lemon juice to taste
Hald teaspoon brown sugar or to taste (you can use sweetener of your choice but just adjust the quantity to your liking)
1 garlic cloves (6g) OR TO TASTE – roughly chopped
1 teaspoon dried oregano
Salt to taste (I have added ½ teaspoon Himalayan salt)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chili flakes
45g / 1 cup parsley – roughly chopped
Additional / Optional Garnish:
3g / 1 Tbsp Cilantro – finely chopped
METHOD:
Drain 1 can or 2 cups of cooked chickpeas. Then add it to boiling water for 1 minute and drain the water. Allow the chickpeas to sit in the strainer to slightly cool down and also get rid of any excess water. This process will freshen up the cooked chickpeas. Make sure to drain all the excess water, this will prevent the salad from getting soggy. Another option will be to rinse the chickpeas with boiling water and allow it to sit in the strainer to drain excess water.
To make the salad dressing, add the parsley, roughly chopped garlic cloves, dried oregano, white vinegar, maple syrup, olive oil, salt, black pepper, and cayenne pepper to a processor. Grind until the mixture is well blended but still has some texture to it (about the same consistency as pesto). Set aside. Now to a bowl, add the cooked chickpeas, chopped celery and red onion. Add the salad dressing and mix well. Then only if you prefer, add the finely chopped cilantro and/or mint to your taste. Mix well and serve.
You can eat it as a salad just by itself. Serve it as a side dish or in a pita with salad greens like arugula or lettuce.
#kalachanachaatrecipe​ #kalachanna​ #kainatabbas #kalachannasoup​ #salad​ #channasalad​ #proteinrecipe#weightloss #healthysnacks​ #lunch​ #lunchbox​ #healthylunch​