ROASTED CHICKPEA SALAD (VEGAN)
Quick and wholesome vegan salad that is easy to whip and nutritious to enjoy for lunch or dinner or even for short hunger pangs.
Equipment
- 1 Heavy Bottom Pan
- 1 Blender
- 1 Chopping Board
- 1 Mixing Bowl
Ingredients
- 200 Gms Boiled Chickpeas / Canned Chickpeas washed and drained
- 1/2 Tsp Tamarind Pulp
- Salt to taste
- 1/2 Tsp Kashmiri red chilI powder
- 1 Tsp Extra Virgin Olive Oil
- 1/2 Tsp Curry Powder
- 1/2 Cup Silken Tofu
- 1 No Finely Chopped fresh green chili
- 1/2 Cup Finely Chopped Fresh Coriander
- 1/2 Inch Ginger finely grated
- 10 Nos Cashews
- 1 No Red Onion Finely chopped
- 1/2 No Carrot finely Chopped
- 1 No Green Capsicum finely chopped
- 1 No Big Red Tomato finely chopped
Instructions
- You can Soak chickpeas overnight and pressure cook upto 3 whistles or you may use Canned chickpeas that is washed and drained. I had some boiled chickpeas and I have used them here.
- Heat the pan . Add EVVO. Now add the boiled and drained chickpeas. Roast for about 10 minutes.
- Add red chili powder , salt , curry powder and tamarind pulp. Mix well untill the chickpeas are nicely coated with the spices. Turn off the heat and allow the Roasted spiced chickpeas to cool completely.
- In a blender add chopped coriander , green chilli , ginger , silken tofu , salt to taste and cashews. Blend to a smooth lump free paste. Keep it aside.
- In a mixing bowl combine finely chopped onion ,tomato, green bell pepper and carrots . Add the coriander and tofu dressing and mix well.
- Add half of the roasted chickpeas and mix well.
- Garnish the salad with balance roasted chickpeas and serve immediately.
- Enjoy with family and friends.
Notes
- I prefer to use home cooked boiled chickpeas. You can use store bought canned chickpeas if you have time constraint.
- You can increase or decrease the spice level as per your personal preference.
- You can also add fresh chopped cucumber, colorful bell peppers in addition to the mentioned veggies.
- Do not skip any other ingredient mentioned above.