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Easy Peasy Mouthwatering Chickpea Salad

Chickpeas are one of the least expensive, nutrient-rich foods that you can devour. They're naturally abundant in a number of health-enhancing micro and macronutrients, most notably folate, manganese, tryptophan, copper, iron, and of course, healthy protein.

Due to their high folate and tryptophan content, chickpeas are an excellent food choice for women of child-bearing age and people who have trouble sleeping well. - Ben Kim

Enjoy this super easy and nutritious salad!

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Ingredients:

For the dressing:

1 tbsp extra-virgin olive oil
2 cloves garlic, crushed
1 small red onion, diced
4 tbsp apple cider or white wine vinegar
1/2 tsp red chilli peppers
1/4 tsp sea salt
1/4 tsp freshly ground pepper
5 tbsp olive oil
1 lime, juiced

For the salad:

1 can of chickpeas, rinsed well
3 tbsp cilantro leaves, chopped
1/2 red pepper, diced
1/2 green pepper, diced

Directions:

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1. Set a large saucepan over medium heat. Add the olive oil and toss in the garlic and red onions. Stir for 1 minute, until garlic gives off a nutty scent.

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2. Add the vinegar while still on heat and cook down and stir in the chilli flakes along with a pinch of salt and pepper. Take the pan off the heat and leave to cool before adding the additional olive oil and lime juice.

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3. In a large bowl, add all of the salad ingredients and spoon the dressing from the pan over salad. Toss to coat. Leave for 1 hour to "marinate" and serve at room temperature.

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Adapted from the Good Food Channel

For another way to enjoy the many health benefits of eating chickpeas, have a look at the following pictorial:

How to Make Hummus

Please note: If you wish to print just the ingredients and directions for this recipe, please copy the details below and paste them into word processing software of your choice for easy printing.

Ingredients:

For the dressing:

1 tbsp extra-virgin olive oil
2 cloves garlic, crushed
1 small red onion, diced
4 tbsp apple cider or white wine vinegar
1/2 tsp red chilli peppers
1/4 tsp sea salt
1/4 tsp freshly ground pepper
5 tbsp olive oil
1 lime, juiced

For the salad:

1 can of chickpeas, rinsed well
3 tbsp cilantro leaves, chopped
1/2 red pepper, diced
1/2 green pepper, diced

Directions:

1. Set a large saucepan over medium heat. Add the olive oil and toss in the garlic and red onions. Stir for 1 minute, until garlic gives off a nutty scent.

2. Add the vinegar while still on heat and cook down and stir in the chilli flakes along with a pinch of salt and pepper. Take the pan off the heat and leave to cool before adding the additional olive oil and lime juice.

3. In a large bowl, add all of the salad ingredients and spoon the dressing from the pan over salad. Toss to coat. Leave for 1 hour to "marinate" and serve at room temperature. Enjoy!

 
 

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Comments

I really don't know where to go for the final word on this, so I'll ask you! Apparently legumes contain antinutrients but I thought maybe consuming the split variety, in this case chickpeas, would increase digestibility. I generally prefer split legumes of all kinds, they just seem right. Hard to quantify.

 

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