Spiced Chickpea Salad

This delicious vegan chickpea salad is made with chickpeas, cucumber, cherry tomatoes and onions dressed in a fresh, light vinaigrette – perfect for summer. You will love the hint of spice in the dressing!

Course Salad

Cuisine European

Prep Time 15

Mixing the salad with dressing 2

Servings

Calories 222kcal

Author Shinta

Equipment

Instant Pot (optional)

Ingredients

For the salad

¾ cup dried chickpeas (soaked for at least 4 hours) or substitute with canned chickpeas
½ cup cherry tomatoes sliced into quarters
½ cup chopped cucumber
½ red onion sliced thin
¼ cup salted peanuts (optional)

For the dressing

½ Lemon
1 tablespoon honey
pinch salt
½ teaspoon apple cider vinegar
½ teaspoon Freshly cracked black pepper
½ teaspoon Cumin powder
1 teaspoon Fresh parsley finely chopped

Metric - US Customary

Instructions

To cook the chickpeas (if using dried chickpeas)

Drain the soaked chickpeas, and add it to the pressure cooker. Add double the amount of water and pressure cook on High for 15 minutes, along with a teaspoon of salt. Let the pressure release naturally. Drain the chickpeas and keep aside to cool.
Once the chickpeas are cooled, add to a large mixing bowl together with the rest of the vegetables (leave the peanuts for the end).

Prepare the dressing:

Add all the ingredients for the dressing in a small jar witha lid. Close the lid and shake well to prepare the salad dressing.

Assemble the salad:

Add the salad dressing to the vegetables and chickpeas, and toss well using a fork. Once the dressing is well combined, add the peanuts and lightly toss. Serve immediately.

Nutrition