Indian Chickpea Salad

Indian Chickpea Salad

Enjoy our vegetarian recipe Indian Chickpea Salad by feastr. Ideal to gain weight and build muscles. Balanced, quick, and very tasty.

Nutritional information:

Calories3428 kJ (819 kcal)
Protein50 g
Fat32 g
Carbohydrates69 g
Fiber22 g

Utensils:

chef's knife, colander, cutting board, Spoon, bowl, peeler

Recipe instructions:

1

In a colander, rinse and drain the chickpeas and put in a bowl.

  • 1 ⁠1⁄3 cups Chickpeas, canned
    1 ⁠1⁄3 cups Chickpeas, canned
2

Halve the cucumber lengthwise and cut into slices. Peel and slice the carrot. Cut the pepper into strips and add everything to the bowl.

  • ¼ Cucumber (~ 3.9 oz)
    ¼ Cucumber (~ 3.9 oz)
  • 1 Carrot (~ 3.4 oz)
    1 Carrot (~ 3.4 oz)
  • 1 Bell pepper, red (~ 5.1 oz)
    1 Bell pepper, red (~ 5.1 oz)
3

Cut the green onion into thin rings, finely chop the peanuts and cilantro and add everything to the bowl.

  • 1 Green onion (~ 1.2 oz)
    1 Green onion (~ 1.2 oz)
  • 2 Tbsp Peanuts, roasted
    2 Tbsp Peanuts, roasted
  • 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
    2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
4

In a bowl, mix the yogurt, olive oil, lime juice, cumin, and crushed pepper until creamy.

  • ¾ cup Low fat greek yogurt
    ¾ cup Low fat greek yogurt
  • 1 Tbsp Olive oil
    1 Tbsp Olive oil
  • ½ Lime, organic (~ 0.7 oz)
    ½ Lime, organic (~ 0.7 oz)
  • ½ tsp Cumin, ground
    ½ tsp Cumin, ground
  • ½ tsp Crushed pepper
    ½ tsp Crushed pepper
5

Season the dressing with salt and pepper, sprinkle into the bowl, toss lightly until coated evenly.

  • Salt
    Salt
  • Black pepper
    Black pepper
6

Enjoy your meal!