12/04/2024
π₯ Elevate your lunch game with this delicious Chickpea Salad recipe! π Packed with protein, fiber, and flavor, it's the perfect option for a healthy midday meal that also boosts your immune system! Check out the recipe below and give it a try! π©βπ³
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vegan lunch bowl side
SERVES
2-3
PREP
30 min
COOKING
30 min
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INGREDIENTS
SPICED CHICKPEAS
4 cups cooked chickpeas (about 2 cups dry)
2 tbsp olive oil
2 tsp ground cumin
1 heaped tsp smoked paprika
Β½ tsp hot chilli powder
Β½ tsp salt, more to taste
BOWLS
10 large Romaine lettuce leaves, chopped
1 Lebanese cucumber, sliced thinly
16 cherry tomatoes, quartered
Β½ small avocado, peeled and diced
ΒΌ cup capers, chopped very finely
Β½ cup spiced chickpeas
Β½ cup cooked quinoa
a few strands of quick pickled onions, chopped very finely
black pepper, to taste
QUICK PICKLED ONIONS
2 red onions, sliced very thinly
Β½ cup / 120 ml apple cider vinegar
1 tbsp sugar
Β½ cup / 120 ml water
Β½ tsp salt
DRESSING
2 tbsp extra virgin olive oil
2 tbsp lemon juice
METHOD
SPICED CHICKPEAS
Place chickpeas in a colander for at least 15 minutes to drain them well. If you have time leave your chickpeas on the sieve for a few hours so that they dry out a bit, you could also towel them with a paper towel if you wish. You may want to save the canning or cooking liquid (if you cooked them yourself) for another use like this cracking chocolate mousse, for example. If you cooked the chickpeas yourself, let them cool down completely before pan roasting them.
Mix all the spices and salt together in a tiny bowl. If you havenβt salted your chickpeas during cooking, use 1 tsp of salt. If you have or you are using tinned chickpeas, go easy on the salt (start off with Β½ tsp and adjust to taste afterwards).
Heat up a heavy-bottomed pan on a medium-high