INDIAN CHICKPEA + CORN SALAD

June 27, 2015

Soup season is over – time for salad! If you are getting bored with plain old green leaves try this Indian salad. Yummy chickpeas with Indian spices. This salad is best if you give it a little while [an hour or two] in the fridge for the flavors to evolve. I usually add a little more lime juice and cumin – but then I would probably add cumin to my cereal if I could. Everything tastes better with plenty of cumin :)

INDIAN CHICKPEA + CORN SALAD

  • 1 cup chickpeas [cooked or canned]
  • 1 cup corn [cooked or canned]
  • ½ cup tomatoes
  • ½ cup bell pepper
  • 1 small red onion
  • 1 clove garlic
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • ½ tablespoon honey
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon Masala powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon ginger powder
  • pinch salt
  • cilantro

fox_indian_chickpea_salad

_ seed tomatoes and dice into small cubes
_ dice bell pepper and onion
_ mince garlic and cilantro [no measurements for the cilantro because everybody likes this differently]
_ combine chickpeas, corn, tomatoes, bell pepper and onion in a bowl

fox_indian_chickpea_salad

_ whisk together olive oil, lime juice and honey with all spices
_ pour marinade over the vegetables
_ finally add some minced cilantro
_ toss well
_ chill for about 30 minutes [for the flavors to evolve]
_ season with more lime, cilantro or spices to your liking
_ enjoy with pita or naan bread

fox_indian_chickpea_salad

 

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