Chickpea Salad with Ginger

Name: Chickpea Salad with Ginger
Prep time: 10 min
Total time: 10 min
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: 3 cups cooked or canned chickpeas; 3 cups cooked or canned chickpeas; Salt and black pepper to taste; Chopped fresh cilantro leaves for garnish; 3 tablespoons fresh lemon juice; Salt and black pepper to taste; 2 bell peppers, red, yellow, or orange, stemmed, seeded, and diced; 2 bell peppers, red, yellow, or orange, stemmed, seeded, and diced; 2 bell peppers, red, yellow, or orange, stemmed, seeded, and diced; 2 bell peppers, red, yellow, or orange, stemmed, seeded, and diced; 1 tablespoon ground cumin, lightly toasted in a dry pan until fragrant; 1 tablespoon sugar; 1 red onion, diced; One 1-inch piece fresh ginger, peeled and minced

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
10 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This isn’t unlike French Chickpea Salad, but it has an entirely different feel; for best flavor, use young, fresh ginger if possible.

Canned chickpeas work well for this dish, but, as always, freshly cooked ones are preferable. Make this salad up to two hours in advance, but no more.

Ingredients

3 cups cooked or canned chickpeas
2 bell peppers, red,

Asia
India
Vegan
Gluten-free

Method

Toss the chickpeas, peppers, onion, and ginger together in a large bowl. Sprinkle on the cumin, sugar, and lemon juice and mix well. (You can prepare the dish up to this point in advance; let sit for up to 2 hours.)
Season with salt and pepper, garnish with cilantro, and serve.