Weight Loss Chickpea Salad! This Delicious, Nutritious, & Protein Laden Salad is a Meal in Itself.

Delicious, wholesome, nutritious, and vibrant Chickpea Salad is a complete meal in itself. This protein and fiber-loaded salad is an ideal side dish or main for lunch or any other meal.

Bursting with delicious flavors and deliciousness, this easy-to-make chickpeas salad is so fun to make and is so satisfying with incredibly enticing flavors! In every single bite, you get fresh and crunchy vegetables with spiced tender chickpeas.

Eating this salad as a meal has many health benefits due to its nutritious value, such as being low in fat, and high in protein and fiber. If you want to add more protein, then add crumbled feta for a vegetarian version, and some shredded chicken to make it a warming dinner! It takes only 15 minutes from start to finish.

#protiensalad #chickpeasalad #vegan

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Click here for the step-by-step recipe: https://www.mygingergarlickitchen.com/chickpea-salad/

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Ingredients For Shickpea Salad
☛ 1/2 large-sized English cucumber
☛ 1 medium-sized red onion
☛ 8-10 grape/cherry tomatoes
☛ 2 tablespoons + 1 teaspoon olive oil
☛ 1 cup canned/cooked chickpeas, drained
☛ Himalayan Pink salt, to taste
☛ 1/4 teaspoon cayenne pepper or red chili powder
☛ 1/2 teaspoon garlic powder, or 1 garlic clove, minced
☛ A bunch of fresh coriander or parsley
☛ 1 small-sized green chili
☛ 1/2 teaspoon roasted cumin powder
☛ 2 tablespoons lemon juice or vinegar
☛ 3/4 teaspoon pepper, or to taste

How to make Chickpea Salad

1. Peel and dice or slice 1 large-sized-onion, and set it aside. Dice 1/2 large English cucumber, and keep it aside. Now, cut cherry or grape tomatoes in quarters. Alternatively, you can slice 1 large regular-sized tomato. Chopped bell pepper, chopped corn kernels, and chopped carrots can also be added to this chickpea salad.
2. Also, chop 1 small-sized green chili, and fresh cilantro or parsley.
3. Add diced onions, diced cucumber, and tomato quarters to a large mixing bowl. Now, add ground black pepper, salt, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. For a mildly sweet taste, you can add 1-2 teaspoons of maple syrup or honey.
4. In a broad pan, add 1 teaspoon olive oil. Once the oil is hot, add 1 cup cooked/canned chickpeas, red chili powder, roasted cumin powder, garlic powder, salt, chopped green chili, and 1 tablespoon chopped cilantro/parsley. Mix everything well, and saute chickpeas over medium heat for 3-4 minutes or until they are coated with spices and the raw smell from spices is gone. Let them cool for 5-10 minutes, and then add chickpeas to the bowl with vegetables.
5. Add chickpeas to the bowl, and toss well until everything is combined. Taste, and add more salt and pepper if needed.
6. Place a lettuce leaf on the serving platter, and then place a chickpea salad. Pair it with garlic toast, or serve it as it is. For the best flavors enjoy them immediately!

NOTES:
1. Let the stir-fried chickpeas cool for about 5 minutes before adding to the vegetables. This cooling time would prevent fresh vegetables from turning soggy.
2. Other than lemon juice, you can also use vinegar or lime juice.
3. I have used extra virgin olive oil for both stir-frying chickpeas and tossing salad. You can also use olive oil or any other vegetable oil of your choice.
4. If possible, add the chickpeas and spices right before serving the salad. If you are planning to make this salad ahead of time, then leave out the spices, lemon juice and vinegar and add them just before just before serving.

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