Ingredients
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For the Salad:
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2 cups cooked chickpeas (canned or boiled)
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1 cup cucumber, diced
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1 cup cherry tomatoes, halved
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1/2 cup red onion, finely chopped
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1/2 cup bell peppers (any color), diced
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1/4 cup fresh cilantro, chopped
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1/4 cup fresh mint leaves, chopped
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For the Dressing:
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3 tablespoons extra-virgin olive oil
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1 tablespoon lemon juice
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon paprika
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1/4 teaspoon ground turmeric
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 Salt and black pepper to taste
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For Garnish:
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1 Fresh lemon wedges
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1 Sliced green chilies (optional for extra heat)
Directions
Adjust the level of spiciness by increasing or decreasing the cayenne pepper according to your preference. This salad is perfect for a quick and healthy lunch or as a side dish for Indian-inspired meals.
Steps
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1
Done
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In a large salad bowl, combine the cooked chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, diced bell peppers, chopped fresh cilantro, and chopped fresh mint leaves. |
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2
Done
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In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, ground cumin, ground coriander, paprika, ground turmeric, cayenne pepper, salt, and black pepper to create the dressing. |
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3
Done
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Drizzle the dressing over the salad ingredients. |
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4
Done
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Gently toss everything together until the salad is well coated with the spicy dressing. |
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5
Done
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Let the salad sit for a few minutes to allow the flavors to meld together. |
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6
Done
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Garnish with fresh lemon wedges and sliced green chilies if you desire extra heat. |
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7
Done
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Serve your Spicy Chickpea and Vegetable Indian Salad as a refreshing appetizer or as a light, satisfying meal. |
