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Chickpea Salad

VIEWS 90
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Energy (kcal) - 155

Protein (g) - 7

Carbohydrate (g) - 29.5

Fat (g) - 3

Khyati's Health-O-Meter Says:

Chickpeas are a rich source of protein, antioxidants, and vitamins; it is the perfect protein-rich food, for vegetarian people. They are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes, important in energy production and antioxidant defenses. Spinach is also a very good source of antioxidants, vitamin E, selenium, iron, etc.

INGREDIENTS:
  • Chickpeas, drained, rinsed and warmed through slightly - 30 gm
  • Onion, small (thinly sliced) - 1
  • Cauliflowers, small - ½  
  • Baby spinach - ½ cup
  • Curry powder - ½  tsp
  • Mustard - ½  tsp  
  • Coriander - ½ tsp
  • Turmeric - ½  tsp  
  • Cumin - ½  tsp  
  • Olive oil (more as needed) - ½  tsp
  • Cilantro, chopped - 1 tbsp
  • Lemon juice - 1 tsp
  • Salt and black pepper to taste 
DIRECTIONS:
Step 1 In a small bowl, mix the curry powder, mustard, coriander, turmeric, cumin, 1/2 tsp salt, and black pepper. Set aside. Step 2 In a large nonstick pan, add the ulive oil. Add the onion and cook for about 3 minutes over high heat. Add the spice mix. Transfer to a large bowl, and add the chickpeas to the same bowl. Step 3 Cut the cauliflower into 1- inch floret, blanch for 2 minutes in boiling water and then pat dry. Step 4 Add the cauliflower to the same pan that cooked the onion. Cook until the cauliflower is coated in the remaining spice mixture and is cooked through. Transfer the cauliflower to the bowl with the onion and chickpeas. Step 5 To the bowl, stir in the mango, cilantro, lemon juice, and spinach. Toss so that the ingredients are evenly dispersed. Adjust seasoning to taste and serve immediately.
Recipe Category:
Salads And Salad Dressings
Recipe Title:

Chickpea Salad

Recipe Views:
90
Recipe Type:
vegan
Recipe Kcal:
155

Energy
(kcal)

7

Protein
(g)

29.5

Carbohydrate
(g)

3

Fat
(g)

Khyati's
Health-O-Meter Says:

Chickpeas are a rich source of protein, antioxidants, and vitamins; it is the perfect protein-rich food, for vegetarian people. They are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes, important in energy production and antioxidant defenses. Spinach is also a very good source of antioxidants, vitamin E, selenium, iron, etc.

INGREDIENTS:
  • Chickpeas, drained, rinsed and warmed through slightly - 30 gm
  • Onion, small (thinly sliced) - 1
  • Cauliflowers, small - ½  
  • Baby spinach - ½ cup
  • Curry powder - ½  tsp
  • Mustard - ½  tsp  
  • Coriander - ½ tsp
  • Turmeric - ½  tsp  
  • Cumin - ½  tsp  
  • Olive oil (more as needed) - ½  tsp
  • Cilantro, chopped - 1 tbsp
  • Lemon juice - 1 tsp
  • Salt and black pepper to taste 
DIRECTIONS:
Step 1 In a small bowl, mix the curry powder, mustard, coriander, turmeric, cumin, 1/2 tsp salt, and black pepper. Set aside. Step 2 In a large nonstick pan, add the ulive oil. Add the onion and cook for about 3 minutes over high heat. Add the spice mix. Transfer to a large bowl, and add the chickpeas to the same bowl. Step 3 Cut the cauliflower into 1- inch floret, blanch for 2 minutes in boiling water and then pat dry. Step 4 Add the cauliflower to the same pan that cooked the onion. Cook until the cauliflower is coated in the remaining spice mixture and is cooked through. Transfer the cauliflower to the bowl with the onion and chickpeas. Step 5 To the bowl, stir in the mango, cilantro, lemon juice, and spinach. Toss so that the ingredients are evenly dispersed. Adjust seasoning to taste and serve immediately.
Recipe Title: Chickpea Salad
Recipe Category: Salads And Salad Dressings
Recipe Views: 90
Recipe Type: vegan
Recipe Kcal:

Energy 155 (kcal), Protein 7 (g), Carbohydrate 29.5 (g), fat 3 (g).





Khyati's
Health-O-Meter Says:

Chickpeas are a rich source of protein, antioxidants, and vitamins; it is the perfect protein-rich food, for vegetarian people. They are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes, important in energy production and antioxidant defenses. Spinach is also a very good source of antioxidants, vitamin E, selenium, iron, etc.

INGREDIENTS:
  • Chickpeas, drained, rinsed and warmed through slightly - 30 gm
  • Onion, small (thinly sliced) - 1
  • Cauliflowers, small - ½  
  • Baby spinach - ½ cup
  • Curry powder - ½  tsp
  • Mustard - ½  tsp  
  • Coriander - ½ tsp
  • Turmeric - ½  tsp  
  • Cumin - ½  tsp  
  • Olive oil (more as needed) - ½  tsp
  • Cilantro, chopped - 1 tbsp
  • Lemon juice - 1 tsp
  • Salt and black pepper to taste 
DIRECTIONS:
Step 1 In a small bowl, mix the curry powder, mustard, coriander, turmeric, cumin, 1/2 tsp salt, and black pepper. Set aside. Step 2 In a large nonstick pan, add the ulive oil. Add the onion and cook for about 3 minutes over high heat. Add the spice mix. Transfer to a large bowl, and add the chickpeas to the same bowl. Step 3 Cut the cauliflower into 1- inch floret, blanch for 2 minutes in boiling water and then pat dry. Step 4 Add the cauliflower to the same pan that cooked the onion. Cook until the cauliflower is coated in the remaining spice mixture and is cooked through. Transfer the cauliflower to the bowl with the onion and chickpeas. Step 5 To the bowl, stir in the mango, cilantro, lemon juice, and spinach. Toss so that the ingredients are evenly dispersed. Adjust seasoning to taste and serve immediately.

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Chickpea Salad - BY KHYATI RUPANI

10 FEB 2018
VIEWS 90
COMMENTS 0

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