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Chickpea Salad

Are you looking for an easy, heathy salad recipe to go with your main dish? Then this chickpea salad is perfect for you to try! This vegan salad is packed with nutrition, delicious and very easy to make.
vegan chickpea salad

I make this salad for a side when I cook vegan samosas, pasties or something similar as a main. This salad is not light as leafy salad but satisfying in a refreshing and not heavy kind of way! I especially like the crunchy carrot in this salad, which has lightly pickled in some salt before added.

vegan chickpea salad

Ingredients needed

  • Chickpeas
  • Couscous
  • Cucumber
  • Tomatoes
  • Carrot
  • Parsley
  • Salt
  • Garlic puree
  • Oil
  • Lemon juice
  • Light Soy sauce
  • Black pepper
vegan chickpea salad

Quick making guide

  • Wash the chickpeas and drain. Set aside.
  • Prepare the couscous according to the instructions on the package.
  • Cut the carrot into strips and massage with some salt with your hand. Let it sit in a bowl for a few minutes.
  • Chop the vegetables and parsley.
  • Mix the wet ingredients, salt and pepper together in a bowl to make the dressing
  • Squeeze the moisture out of the carrot with your hand and put it in a large mixing bowl with the chopped vegetables.
  • Put in the chickpeas and the prepared couscous and mix all together with a spoon.
  • Pour the dressing over the mixture and mix well to coat the salad.

I prepare the carrot this way to make it crunchy as it adds a nice texture in the salad but if you are in a hurry, you could just add grated carrot! Parsley gives a really refreshing taste to the salad so I highly recommend not to omit 🙂

vegan chickpea salad

Chickpea Salad

Cook Us Vegan
Are you looking for an easy, heathy salad recipe with go with your main dish? Then this chickpea salad is perfect for you to try! This vegan salad is packed with nutrition, delicious and very easy to make.
Prep Time 20 mins
Total Time 20 mins
Course Salad, Side Dish
Cuisine American, British, Indian
Servings 4 as a side dish

Ingredients
  

  • 1 can Chickpeas washed and drained
  • 75 g Couscous
  • 1/3 large Cucumber
  • 6 Cherry tomatoes or ordinary tomatoes
  • 1/2 tsp Salt
  • 1 medium Carrot peeled
  • a handful Parsley chopped finely

DressingDressing

  • 2 tsp Garlic puree
  • 1 tbsp Oil
  • 1 tbsp Lemon juice
  • 1 tsp Light Soy sauce
  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

Instructions
 

  • Wash the chickpeas and drain. *Prepare the couscous according to the instructions on the package. Set aside.
  • Cut the carrot into strips and massage with some salt with your hand. Let it sit in a bowl for a few minutes. This takes some moisture out of the carrot.
  • Chop the vegetables and parsley. I cut the cucumber into small cubes and the tomatoes into halves.
  • Mix the wet ingredients together in a bowl to make the dressing.
  • *Squeeze the moisture out of the carrot with your hand and put it in a large mixing bowl with the chopped vegetables.
  • Put in the chickpeas and the prepared couscous and mix all together with a spoon. Pour the dressing over the mixture and mix well to coat the salad.

Notes

*Make sure you don’t make the couscous too wet. You don’t want to make the salad watery!
*This gives the carrot a crunchy texture and makes it wilted so that it mixes in the salad nicely. If you are in a hurry, you could add grated carrot instead.
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