Chickpea Salad with Cherry Tomatoes, Olives, and Capsicum
This Chickpea Salad with Cherry Tomatoes, Olives, and Capsicum is the perfect balance of flavors and textures. A delightful Mediterranean-inspired dish, this salad is high in protein and makes a healthy, light snack or appetizer. The combination of fresh vegetables and hearty chickpeas, enhanced by a tangy lemon dressing, makes it a satisfying and nutritious option.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Kala Chana (Brown Chickpeas) | 1 cup (soaked overnight and boiled) |
| Green Bell Pepper (Capsicum) | 1 (chopped into big slices) |
| Onion | 1 (sliced, cut into four pieces) |
| Garlic | 3 cloves (crushed) |
| Cherry Tomatoes | 5-10 |
| Baby Corn | 4-5 (chopped) |
| Salt | To taste |
| Black Olives | To taste (chopped) |
| Basil Leaves | 10-15 (chopped) |
| Black Pepper Powder | 1/2 tablespoon (crushed) |
| Red Chilli Flakes | As desired |
| Lemon | 1/2 (juiced) |
Preparation Time:
15 minutes
Cooking Time:
5 minutes
Total Time:
20 minutes
Servings:
4
Cuisine:
Mediterranean
Course:
Appetizer
Diet:
High Protein Vegetarian
Instructions:
-
Cook the Vegetables:
- Start by heating a pan over medium heat and adding the olive oil.
- Add the sliced onion, crushed garlic, chopped capsicum, and chopped baby corn to the pan. Sauté the mixture for about 3-4 minutes, allowing the vegetables to soften slightly.
- Sprinkle with a pinch of salt and toss in the cherry tomatoes. Cook for another 2 minutes, just enough for the tomatoes to soften but retain their shape.
-
Prepare the Chickpea Mixture:
- In a separate large bowl, take the soaked and boiled kala chana (brown chickpeas).
- Season the chickpeas with a pinch of salt, then add the chopped basil leaves, chopped black olives, crushed black pepper, and red chilli flakes for a touch of heat.
- Squeeze in the juice of half a lemon to bring a refreshing zest to the mixture, and toss everything together until evenly combined.
-
Combine the Ingredients:
- Once the vegetables are cooked, gently fold them into the chickpea mixture. Be careful not to mash the vegetables; a light toss is all that’s needed to mix the flavors.
-
Serve and Enjoy:
- Serve the salad immediately while it’s still warm, or chill it in the refrigerator for a few minutes before serving.
- This salad pairs wonderfully as a light dinner, a healthy snack, or as a refreshing side dish with Vegetable Clear Soup and Garlic Bread for a Mediterranean-themed meal.
Tips for a Perfect Chickpea Salad:
- For an extra burst of flavor, consider adding a handful of feta cheese or a sprinkle of toasted sesame seeds.
- If you prefer a spicier kick, increase the amount of red chili flakes or add a dash of cayenne pepper to the mix.
- The salad can be stored in the fridge for a few hours, allowing the flavors to meld together, making it even more delicious the next day!
This Chickpea Salad with Cherry Tomatoes, Olives, and Capsicum is not only tasty but also incredibly nutritious. Packed with protein from the chickpeas and enhanced with the goodness of fresh vegetables, it’s a perfect meal for anyone seeking a quick, healthy, and satisfying dish. Whether served as a main course or a side, it’s sure to become a favorite in your recipe rotation!
