Salad hater? Well, you’re gonna change your mind with this. This is the best Chickpea Salad I’ve ever had. As a carb lover (yes I confess), it’s always more difficult to prep a vegan dish let alone a salad as one of my meals but I had to step out of my comfort zone and try this. And I didn’t regret it a bit.
But one thing super awesome is though, the chickpeas is THE BOMB!! Basically the chickpeas in this recipe is not just your usual run of the mill chickpeas. It’s SPICED CHICKPEAS guys. C’mon. Spices are awesome. I used cardamom, cumin and mixed spice that I got during my recent trip to Qatar of course and used it to make this dish.
Honestly, you can literally just make a bunch of these chickpeas only and have it for snacks through the week.
The dressing: I didn’t really know what to expect with the dressing to be honest but it tastes so bright and zesty thanks to the lemon juice and lemon zest.
I take zero credit for this recipe and gotta thank Nagi of recipetineats.com for raving so much about this chickpea salad. I did substitute some of the ingredients like instead of using sherry vinegar, I simply used white vinegar and it works. Overall, awesome meal that you can have for that low-carb days or for #MeatlessMondays or for any day because every day is a good day to have salad.
Oh and I’m proud of this because this recipe is vegan and I hope my vegan followers can try this out!!
Btw, this also tastes awesome with the Chicken Shawarma I made several weeks ago and its yogurt sauce. Go give this a try and have a Middle Eastern/Arabian/Mediterranean meal some time soon for #MealPrep.
Love yaaaa!
2-Meal Prep: Arabian Chickpea Salad
Makes – 2 meals
Time needed – 10 mins
Cost – ~S$3.05 per serve
Here’s what you need:
For the spiced chickpeas:
- 1 can chickpeas, drained but keep some of the water
- 1 tsp ground cumin
- 1.5 tsp mixed spice
- 1 tsp ground cardamom
- A pinch of salt
For the dressing:
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp white vinegar
- A touch of coconut sugar
- 1 tsp minced garlic
- 1 tbsp lemon zest
For the salad:
- 1 cucumber, diced
- 1 tomatoes, diced
- 1/2 small red onion, diced
- A bunch of coriander leaves, roughly chopped
- A bunch of parsley leaves, roughly chopped
Here’s how you do it:
- Combine the ingredients for the dressing in a mason jar and shake well. Set aside.
- Mix all the ingredients for the chickpeas with your hands.
- Heat a non-stick skillet with olive oil on high and stir-fry for about 2-3 minutes. You can shake the pan so the chickpeas roll. Remove from heat and let it cool slightly.
- Build your salad: Add in the ingredients for the salad in your containers. Separate the dressing and set aside. The chickpeas taste great warm, at room temperature or even straight out of the fridge so give them all a try!
- The salad goes well with the yogurt I made for my chicken shawarma or also as a salad in a pita bread. Your call!!
How much this costs:
*Keep in mind that this numbers are a rough guide. It depends on where you buy it and when. You can definitely save more money if you purchase in wet markets etc. At the end of the day it’s possible to eat healthy without breaking the bank. Also, ~ denotes the items that should already be in your pantry for a long time or it’s a very small amount.
- 1 can chickpeas $2.20
- 1 tsp ground cumin $0.20
- 1.5 tsp mixed spice $0.20
- 1 tsp ground cardamom $0.20
- A pinch of salt
- 1/2 cup extra virgin olive oil $1.00
- 1 tbsp lemon juice $0.20
- 1 tbsp white vinegar $0.20
- A touch of coconut sugar $0.10
- 1 tsp minced garlic $0.20
- 1 tbsp lemon zest $1.00
- 1 cucumber $0.80
- 1 tomatoes $0.50
- 1/2 small red onion $0.50
- A bunch of coriander leaves ~
- A bunch of parsley leaves ~
Total price = ~S$7.10
Price per serve = ~ S$3.05
Nutrition Information
The nutrition information below is based on the ingredients I’ve used above. This recipe serves two as a meal or as a side. The dressing with this recipe is quite a lot and I only used 1/4 of the entire dressing made per meal and keep the rest in the fridge for about 7 days.
This recipe yields approximately 2 serves and 1/4 of the dressing.
Calories 342 Protein 12.3g Carbs 34.4g Fats 17.9g Saturated Fats 1.9g
