Salads when made properly are amazing and never boring! This chickpea salad is filling, healthy, can be veganised by just changing two ingredients and it is delicious. It is a great source of fiber, protein, potassium, calcium and magnesium. It is fairly easy to make, just requires soaking of chickpeas overnight.
If you don’t have time to soak and cook the chickpeas, you can use tinned chickpeas but make sure you remove any brine or liquid in it and wash the chickpeas a few times under running water. But I always prefer fresh chickpeas over the tinned ones. The chickpeas go really well with the refreshing & tangy lime-mint dressing and to add to that, the crunch of the crisp cucumber, slightly acidic note from the tomatoes and sharpness from the onion!
Ingredients: (Serves 4 people)
- Dried/Dehydrated chickpeas- 200 grams
- Tomato- 2 small
- Cucumber- 1/2
- Medium red onion- 1/2
- Cottage cheese- 50 grams; crumbled slightly (NOTE– Vegans use firm Tofu)
For Lime-Mint Dressing:
- Lime juice- 1 1/2 tablespoons
- Olive oil- 3 tablespoons
- Chopped mint leaves- 3 tablespoons
- Salt and pepper- 3/4 teaspoon of each
- Chilli flakes- 1/2 teaspoon
- Honey- 1 tablespoon (Vegans use same amount of caster sugar)
Add the dry chickpeas to a big bowl and cover it completely with water. Close with a plate and let it soak overnight for about 10 hours. Once soaked, drain the chickpeas and add it to another vessel that fits in a pressure cooker. Add water just enough to cover it. Add 1 teaspoon salt, mix and place it in the pressure cooker making sure you surround the vessel with sufficient water. Pressure cook it for 7 whistles until tender and soft but not mushy.
For the Lime-Mint Dressing:
Add the lime juice to a bowl. While adding the olive oil in a continuous stream, whisk in the oil. Once added, keep whisking till the oil gets incorporated and becomes emulsified. Mix in the honey, salt, chilli flakes and pepper powder. (If using sugar instead of honey, whisk in the sugar with the lime juice until dissolved). Finally, add the chopped mint leaves and mix well.
Slice onion thinly and chop tomato into rough cubes. Clean the cucumber’s skin nicely and cut the cucumber in half vertically and with the help of a spoon, scoop out the seeds. Now cut each half into half vertically and slice it into slightly thick chunks. This way you get half moons of cucumber without the watery seeds. Add the above ingredients to the cooked chickpeas and mix. Pour in the dressing and give it a good mix. Let it sit for 2-3 minutes so that the flavour gets absorbed a bit. Give it a taste to check for salt and pepper. Adjust accordingly.
Place the salad on the serving plates. If any dressing is left behind in the bowl, pour it over the plated salad. Garnish with more mint leaves and crumble the cottage cheese or tofu over the plates. Serve! 🙂