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Indian Chickpea Salad
A delicious salad that can either be a wonderful side dish for potlucks and gatherings, or a main course for vegans or vegetarians.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Beans, Side Dish
Cuisine:
Indian
Servings:
4
servings
Calories:
232
kcal
Equipment
1 Large mixing bowl
1 Cutting board
1 good knife
Ingredients
30
oz.
canned chickpeas
(drained and rinsed - or cooked from dry)
2
cups
diced tomatoes
(you can also use a 14.5 oz. can of diced tomatoes)
1
cup
chopped red bell pepper
(chopped fine)
½
cup
chopped red onion
(chopped fine)
1
tbsp.
lemon juice
2
tsp.
curry powder
1
tsp.
ground coriander
1
tsp.
garam masala
salt and pepper
to taste
US Customary
-
Metric
Instructions
Chop the tomatoes, onion, and red bell pepper.
To a large mixing bowl, add the chickpeas.
Add the chopped vegetables to the chickpeas in the mixing bowl
Pour lemon juice over the veggies.
Add the spices.
Stir well to combine and distribute the spices as evenly as possible.
Serve as desired.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup (approximate)
|
Calories:
232
kcal
|
Carbohydrates:
39
g
|
Protein:
12
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Sodium:
766
mg
|
Potassium:
660
mg
|
Fiber:
12
g
|
Sugar:
5
g
|
Vitamin A:
1351
IU
|
Vitamin C:
62
mg
|
Calcium:
124
mg
|
Iron:
4
mg