salad isn’t just plain lettuce with some chopped up cucumber, tomatoes, or carrots – salad can be much more than this. if you believe salad is boring, i will proof you wrong with the recipe for this chana masala chickpea salad and you will see how amazingly simple and delicious chickpeas in salads can be!
temperatures outside have dropped here lately and today it feels like late october or early november. it reminds me that summer has probably already gone on to the southern hemisphere and will not come back until a while from now. nevertheless, salads don’t have to be missed because they be eaten in winter just as much as in summer! the only thing that changes is the abundance of colored vegetables and fruit that is only available during the summer months. in winter our focus changes to whatever veggies we have available.+
this version of a healthy and refreshing chickpea salad involves mainly carrots, cucumber, apples and red onion – all of it mostly available throughout the entire year. it also requires little to no cooking and mostly just some mixing and chopping. because this chickpea salad can be eaten both warm and cold, it’s the perfect lunch to bring along to your office or school. if you wanna learn some zero-waste tips for packing breakfast and lunch, check out this post.
while this salad is not only delicious and tasty, it comes with lots and lots of valuable protein and therefore, is quite filling. the protein from chickpeas is a great source of plant based protein and a serving of this salad provides you with plenty protein for the day.
another benefit of this salad is the amount of time you need to invest to prepare it. besides boiling the chickpeas, no actual cooking is required. if using store bought chickpea cans then there is no cooking required, simply drain the chickpeas, wash and you’re all set. chop veggies and toss them along with herbs and spices.
although store bought chickpeas in cans or glass containers are absolutely fine to use, i would still recommend to use dried chickpeas and cook them up at home. for digestion (and bloating too!) it helps to soak the dry chickpeas beforehand and then cook them for at least an hour until they are very soft. this ensures that no preservatives are being used and that everything is very fresh!
this chana masala chickpea salad is extremely easy to make and very versatile. it tastes delicious in any variation, and you may add veggies of your choice or leave out some of the ingredients if you don’t like them. happy meal prepping with this chickpea salad!
- 2 cups boiled chickpeas
- 2 carrots
- 1/2 cucumber
- 1 apple
- 1 medium red onion
- handful cashews
- 2 tbsp flaxseed oil (or oil of your choice)
- 3 tbsp natural soy yoghurt
- 1 tbsp agave syrup
- juice of 1 lemon
- dash of cardamom
- dash of cinnamon
- dash of curcuma
- dash of curry
- soak the chickpeas, boil for 1h or drain and wash store bought chickpeas.
- grate carrots, cucumber, and apple.
- finely chop red onion.
- mix together chickpeas, veggies, apple, onion and stir. then add in cashews.
- in a glass mix together flaxseed oil, soy yoghurt, agave syrup, lemon juice and add in all spices. mix well and add to the salad.
- stir and let sit for a bit to allow chickpeas and veggies to soak in dressing.
- if you prefer you can toast your boiled chickpeas in your oven for 10 minutes, this will add extra crunch to the salad.