ARUGULA CHICKPEA SALAD
Delicious and hearty salad bursting with Asian flavors. It is quick to make and nutritious too. It is dairy free.
Equipment
- 1 Chopping Board
- 1 Knife
- 1 Salad mixing bowl
- 1 Big Spoon
Ingredients
- 2 Cups Boiled Chickpeas
- 10 Nos Cherry Tomatoes halved
- 1 No Japanese Cucumber finely chopped
- 1 No Medium Onion finely chopped
- 1/4 Cup Finely Chopped fresh Coriander
- 140 Gms Baby Arugula (Keep some for aside )
- Salt to Taste
- 1 Medium Lemon Juiced
For Dressing
- 1/2 Tsp Coarse Black Pepper Powder
- 1 Tsp Chilli Garlic Oil
Instructions
- In a large salad bowl add the chickpeas , chopped cucumber , chopped onions, sliced cherry tomatoes , Baby Arugula and fresh coriander .
- Add salt and lemon juice and give it a nice mix .
- Next add coarse black pepper powder and chilli garlic oil and mix well.
- Place the extra Arugula leaves on the plate. Place the salad on the bed of Arugula and serve immediately.
Notes
- Chilli garlic oil is home made and very mildly spicy. This the secret ingredient here. Do not skip.
- You can add colorful peppers to this salad. I did not have them hence not added.
- You have to try this salad with chilli garlic oil. It is very addictive.
- Using other dressing is always an option.
- It is completely vegan .
- I love to use Japanese cucumbers as they have very few or no visible seeds . In case you can't find this variety you can use the once you can get at your place.
- Japanese cucumbers add a nice crunch to the salad.