Chickpea Salad

Name: Chickpea Salad (Salad-e nokhod)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Iranian
Ingredients: 1 teaspoon salt; ½-inch (12 mm) fresh ginger root, grated; 1 clove garlic, chopped; 1 onion, peeled and chopped; 1 tablespoon tomato paste and 1 large tomato, peeled and diced; Juice of 1 lime; ½ teaspoon red pepper flakes; ½ teaspoon freshly ground black pepper; 1 tablespoon cumin seeds; 6 tablespoons olive oil; 1 cup (200 g) dried chickpeas, or a 12-ounce (340 g) can of chickpeas, drained and rinsed; 1 cup (200 g) dried chickpeas, or a 12-ounce (340 g) can of chickpeas, drained and rinsed; 2 cups (170 g) fresh basil or cilantro, chopped; 1 tablespoon tomato paste and 1 large tomato, peeled and diced; 2 cups (170 g) fresh basil or cilantro, chopped

Salad-e nokhod

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
25 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 cup (200 g) dried chickpeas, or a 12-ounce (340

Asia
Iran
Gluten-free
Vegan

Method

If using dried chickpeas, place them in a saucepan, cover with water, bring to a boil, and immediately drain. Return the chickpeas to the saucepan, add 6 cups of water and bring to a boil. Reduce heat to medium and cook for 1½ hours. Drain and set aside. If using canned chickpea