I love chickpeas in salads. Full of nutrition they are a storehouse of protein, folate, fiber and iron. The chopped fresh veggies give the salad a unique crunch and color. Feta cheese crumble and oregano makes it simply out of the world. I make various versions of chickpeas salad depending on the availability of vegetables. The crunch in the veggies blends beautifully with the creamy texture of the chickpeas. It is a very versatile recipe and pairs perfectly with Grilled Chicken Breast. You can serve it with warm pita bread or pits chips too. You can also fill it in a pocket pita or a sanwitch and eat it drizzled with wonderful tahini. I had it with whole wheat pasta and the flavours were just terrific. You can serve it on a bed of greens such as butter lettuce.
All through the summer and monsoon I make this colourful salad. Filling, healthy and quick to make. Go ahead and indulge.
To make this delicious salad you will need
11/2 cups of boiled chickpeas (I soak them overnight and pressure cook them with a little salt till they are firm yet cooked. Usually two whistles are good enough)
Red bell pepper – 1
Yellow bell pepper – 1
Orange or Green bell pepper – 1
Cucumber – seeded and diced small
cherry tomatoes – orange /red or plum tomatoes – diced small
Onion – 1 big chopped coarsely
1 cup crumbled feta cheese
Dried oregano – 1 teaspoon
Lemon Juice – 1/2 cup
Fresh chopped Coriander – 1/4 cup ( you can add chives, parsley or basil too)
Fresh cracked black peppercorns – 1/4 teaspoon
Salt – to taste ( I don’t like to add table salt to salads)
Cumin seeds – roasted and ground ( 1/4 teaspoon
(you can add Olives too)
Garlic – 1 big clove pressed (optional)
Extra Virgin Olive Oil – 1 table-spoon (optional ) You can use a flavored one for dressing)
To make the salad :
In a bowl toss together the salad ingredients ( all ingredients must be chopped fine and in equal size). Now whisk lemon juice, olive oil and oregano and other herbs in a separate bowl and stir it in the salad. Add crumbled feta cheese. Use the salad as a side dish or just enjoy it as a light meal on a hot summer day. If you are preparing this in advance for a lunch or dinner, just cut all the ingredients and keep them in separate bowls. Assemble just before serving. The water in the veggies causes the salad to lose its crispness if prepared and kept for a long time.
Enjoy this bright flavoured salad any time of the day.