Posted on March 18, 2021 at 2:00 PM by Madhu Gadia
Make this low fat, easy and nourishing salad flavored with lemon juice and spices. No salad dressing required. Crunchy cucumbers add a nice crunch to soft chickpeas. I sometimes make this salad just for myself when I'm busy writing, for it's easy and satisfying. Serve this on cup-shaped lettuce leaves or any lettuce leaves for a gourmet appeal.
1 can (16 ounces) chickpeas
1 cups cucumbers, chopped 1/4 inch
1/4 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped 1/4 inch
2 tablespoons cilantro, finely chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon roasted cumin seed powder*
1/4 teaspoon black pepper
1 teaspoon sugar
1/4 teaspoon cayenne pepper, optional
1 1/2 cups cherry tomatoes, halved
Cup-shaped leaves, such as buttercup or any lettuce leaves
Cilantro sprigs, for garnish, optional
Drain and rinse chickpeas. In medium bowl combine drained chickpeas, cucumbers, onion, bell peppers, and cilantro. Add the lemon juice, salt, cumin seed powder, black pepper, sugar, and cayenne pepper. Toss well. Marinate for about 20 minutes.
Toss in the tomato halves.
Place 2 to 3 lettuce leaves on 4 small-serving plates. Scoop in the chickpea mixture and garnish with cilantro sprig, if desired.
Makes: 6 Servings Serving Size: 1/2 Cup Nutrition Information per serving: Calories: 105; Total Fat: 2g (Saturated Fat: 0g); Carbohydrate: 19g; Protein 5g; Fiber:5g; Sodium: 315 mg (From The Indian Vegan Kitchen, By Madhu Gadia, MS, RD)
Categories: Gluten Free, Recipes, Side Dishes, Vegan, Vegetarian