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Chickpeas Salad

Ingredients:

Chickpeas
1 Cup
fresh
Water
4 Cups
Baking Soda
1/4 Teaspoon
Salt
1/4 Teaspoon
Tomato
1
large, chopped
Red Onion
1
medium, chopped
Cucumber
1
medium, chopped
CorianderLeaves (Cilantro)
2 Tablespoons
chopped
Lemon Juice
2 Tablespoons
Cumin
1 Teaspoon
ground
Jalapeño Pepper
1
small, seeded, chopped
Lettuce leaves
3-4
shredded

Preparation mode:

  1.  To prepare the chickpeas: Soak chickpeas for 4-5 hours in cold water. Drain and rinse.
  2.  To cook the chickpeas: In a pot, add soaked chickpeas, 4 cups of water and 1⁄4 tsp baking soda. Add salt and boil chickpeas for 20 minutes or  until tender.
  3.  In a separate bowl, add tomato, red onion, cucumber, coriander, lemon juice and cumin. Mix well. Add jalapeño.
  4.  Add cooked chickpeas to the mixture and toss well until all chickpeas are well coated.
  5.  Serve over shredded lettuce.

Footnotes:

Nutrition Facts:
Serving Size: (273g), Servings: 4, Amount Per Serving: Calories 210, Calories from Fat 30, Total Fat 3.5g (5% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 250mg (10% DV), Total Carbohydrate 36g (12% DV), Dietary Fiber 10g (40% DV), Sugars 9g, Protein 11g, Vitamin A (10% DV), Vitamin C (30% DV), Calcium (8% DV), Iron (20% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.