Fresh & Juicy Chickpea Salad with Fruits & Vegetables
Chickpea Salad with Fresh Cubed Oranges, Pomegranate, and Mint – a Wholesome, Nutritious Delight for Summer
This vibrant and flavorful Fresh & Juicy Chickpea Salad with Fruits & Vegetables is the perfect combination of freshness, protein, and delicious textures. The sweet and tangy notes of cubed oranges, pomegranate, and black grapes come together with crisp mint leaves and a hint of spice from red chili flakes. Tossed in a zesty lemon dressing and olive oil, this salad is not only light and refreshing but also packed with nutrients, making it a wonderful option for a nutritious dinner or side dish. Whether you’re enjoying it as part of a summer picnic, a dinner party, or a light meal at home, it’s sure to be a hit with your family and friends.
This wholesome dish is ideal for anyone looking for a high-protein vegetarian option that’s both flavorful and satisfying. The chickpeas provide a solid protein base while the fruits and vegetables add natural sweetness, crispness, and a burst of color, making this salad a feast for both the eyes and the palate.
Cuisine: Continental
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients for Fresh & Juicy Chickpea Salad with Fruits & Vegetables
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas), cooked | 1 cup |
| Orange, peeled and diced | 1 |
| Anardana Powder (Pomegranate Seed Powder) | 1/4 cup |
| Black Grapes, sliced | 1/4 cup |
| Mint Leaves (Pudina), roughly torn | 3 sprigs |
| Arugula Leaves | A small bunch |
| Extra Virgin Olive Oil | 1 teaspoon |
| Red Chilli Flakes | 1 teaspoon |
| Salt | To taste |
| Lemon Juice | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Protein | ~6g |
| Carbohydrates | ~30g |
| Fats | ~7g |
| Fiber | ~5g |
| Sugars | ~12g |
| Vitamin C | ~60% DV |
| Iron | ~10% DV |
Preparation Time: 60 minutes
Cook Time: 10 minutes
Total Time: 70 minutes
Servings: 4
Instructions
-
Prepare the Chickpeas:
Start by cooking the Kabuli Chana (chickpeas). You can either soak them overnight and cook them in a pressure cooker or cook them in a regular pot until tender. Once cooked, drain and set aside to cool. -
Prepare the Fruits:
Peel and dice the orange into small cubes. Slice the black grapes into halves or quarters, depending on your preference. -
Combine the Ingredients:
In a large mixing bowl, combine the cooked chickpeas, diced orange, sliced black grapes, and anardana powder. Stir gently to ensure everything is mixed evenly. -
Chill the Salad:
Refrigerate the mixture for at least an hour to allow the flavors to meld together. This will help the salad chill and the fruits absorb the spices and flavors from the chickpeas. -
Assemble the Salad:
Just before serving, add the fresh mint leaves (roughly torn), arugula leaves, salt, red chili flakes, extra virgin olive oil, and lemon juice. Stir everything gently to coat evenly. -
Taste & Adjust:
Taste the salad and adjust the seasoning if necessary, adding more salt or lemon juice to suit your preferences. -
Serve:
Serve the Fresh & Juicy Chickpea Salad with Fruits & Vegetables immediately, chilled, as a refreshing side dish. It pairs beautifully with light main dishes like Quick Creamy Pea Soup or Fresh Tomato Basil Pasta with Spinach for a wholesome, balanced dinner.
Tips for the Perfect Chickpea Salad:
- If you’re short on time, you can use canned chickpeas—just be sure to rinse and drain them well.
- For an extra burst of flavor, you can toss in a handful of chopped cucumber or bell peppers.
- If you prefer a spicier kick, feel free to increase the red chili flakes or add a dash of black pepper.
- This salad keeps well in the fridge for up to 2 days, but it’s best enjoyed fresh to retain the crispness of the fruits and greens.
Enjoy the balance of flavors in this delicious and nutritious salad that will surely become a favorite in your recipe repertoire!
