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Cumin and coriander chickpea salad recipe

Cumin and coriander chickpea salad recipe



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  • Recipes
  • Dish type
  • Salad
  • Bean salad
  • Chickpea salad

A garlicky olive oil and vinegar dressing combined with a hearty mix of chickpeas and yellow peppers.

44 people made this

IngredientsServes: 16

  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 7 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 dessertspoon white wine vinegar
  • 1 knob root ginger, grated
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 5 (400g) tins chickpeas, drained
  • 2 yellow peppers, seeded and chopped
  • 1 bunch spring onions, thinly sliced
  • good handful finely chopped fresh coriander

MethodPrep:15min ›Ready in:15min

  1. In a large bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin and cayenne pepper.
  2. Add the chickpeas, yellow peppers, spring onions, and coriander. Mix with the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.

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Reviews & ratingsAverage global rating:(39)

Reviews in English (29)

by Joyce

Looking for something new to bring to our weekly family lunches, I stumbled upon this interesting looking recipe. All I can say is that it was easy to make (although a bit time consuming), and a huge hit!!! Everyone FLIPPED for the bean salad and it flew off the table. Now this item is a must have. Its light and great for the summer. To make the salad more colorful, I used all different kinds of beans instead of just garbanzos. Enjoy!-01 Aug 2005

by Beckiwithani

This was just amazing. I adapted it as follows: (1) Halved the recipe; (2) Did not use onion; (3) Added an extra splash of lemon juice and vinegar (and used cider vinegar; didn't have white-wine); (4) 1/4 heaping teaspoon of ground ginger (didn't have fresh), a little extra cumin, and only a pinch of cayenne; (5) substituted one can of chickpeas for a can of rinsed black beans - was low on chickpeas; and finally (6) added some sliced meaty green olives, marinated in olive oil only, from an Armenian store. Really fabulous salad!-21 Feb 2008

by Asha N Basu

its very similar to a Indian recipe,you can heat some oil, let the Cumins and some black mustard seeds splutter along with some finely chopped onions till it browns, just add the peas, add salt and a pinch of red chilli powder. Garnish with cilantro, chopped tomatoes, green chilles and may be some grated coconut.-25 Jul 2009


Chana chaat recipe

Lemon-drenched chickpeas, mixed with diced red onions, tomatoes and potatoes. It&rsquos showered with ruby-red pomegranate seeds and seasoned with chaat masala which features mango powder and nutty-tasting toasted cumin as its star players.

Tip: the chaat masala and date and tamarind sauce recipes will make more than you need for the salad so keep for another dish.

Ingredients

  • 150 g wet tamarind block
  • 125 g pitted dates
  • 175 g jaggery or light brown soft sugar, plus extra to taste if needed
  • 1 tsp ground ginger
  • 0.5 tsp garam masala
  • 1 tsp ground, roasted cumin seeds
  • 5.3 oz wet tamarind block
  • 4.4 oz pitted dates
  • 6.2 oz jaggery or light brown soft sugar, plus extra to taste if needed
  • 1 tsp ground ginger
  • 0.5 tsp garam masala
  • 1 tsp ground, roasted cumin seeds
  • 5.3 oz wet tamarind block
  • 4.4 oz pitted dates
  • 6.2 oz jaggery or light brown soft sugar, plus extra to taste if needed
  • 1 tsp ground ginger
  • 0.5 tsp garam masala
  • 1 tsp ground, roasted cumin seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 0.5 tsp carom seeds (ajwain)
  • 1.5 tbsp dried mint leaves
  • 1 small pinch of ground asafoetida (heeng)
  • 0.8 tbsp ground black salt
  • 1 tsp fine sea salt
  • 3 tbsp mango powder (amchoor)
  • 1 tsp ground ginger
  • 0.5 tsp grated nutmeg
  • 0.5 tsp Kashmiri chilli powder
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 0.5 tsp carom seeds (ajwain)
  • 1.5 tbsp dried mint leaves
  • 1 small pinch of ground asafoetida (heeng)
  • 0.8 tbsp ground black salt
  • 1 tsp fine sea salt
  • 3 tbsp mango powder (amchoor)
  • 1 tsp ground ginger
  • 0.5 tsp grated nutmeg
  • 0.5 tsp Kashmiri chilli powder
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 0.5 tsp carom seeds (ajwain)
  • 1.5 tbsp dried mint leaves
  • 1 small pinch of ground asafoetida (heeng)
  • 0.8 tbsp ground black salt
  • 1 tsp fine sea salt
  • 3 tbsp mango powder (amchoor)
  • 1 tsp ground ginger
  • 0.5 tsp grated nutmeg
  • 0.5 tsp Kashmiri chilli powder
  • 125 g full-fat Greek yogurt
  • 0.5 tsp caster sugar
  • 2 tbsp chopped mint leaves
  • 1 small garlic clove, crushed
  • 1 pinch salt, if needed
  • 4.4 oz full-fat Greek yogurt
  • 0.5 tsp caster sugar
  • 2 tbsp chopped mint leaves
  • 1 small garlic clove, crushed
  • 1 pinch salt, if needed
  • 4.4 oz full-fat Greek yogurt
  • 0.5 tsp caster sugar
  • 2 tbsp chopped mint leaves
  • 1 small garlic clove, crushed
  • 1 pinch salt, if needed
  • 1 x 400g/14oz can of chickpeas, drained and rinsed
  • 1 red onion, finely diced
  • 2 tomatoes, deseeded and diced
  • 175 g new potatoes, boiled until tender and diced
  • 2 lemons, juice only
  • 2 green chillies, deseeded and finely chopped
  • 2 tsp ground, roasted cumin seeds
  • 0.2 tsp Kashmiri chilli powder
  • 2 tsp chaat masala
  • 3 tbsp chopped coriander (cilantro)
  • 3 tbsp pomegranate seeds
  • 150 g date and tamarind sauce
  • 1 x 400g/14oz can of chickpeas, drained and rinsed
  • 1 red onion, finely diced
  • 2 tomatoes, deseeded and diced
  • 6.2 oz new potatoes, boiled until tender and diced
  • 2 lemons, juice only
  • 2 green chillies, deseeded and finely chopped
  • 2 tsp ground, roasted cumin seeds
  • 0.2 tsp Kashmiri chilli powder
  • 2 tsp chaat masala
  • 3 tbsp chopped coriander (cilantro)
  • 3 tbsp pomegranate seeds
  • 5.3 oz date and tamarind sauce
  • 1 x 400g/14oz can of chickpeas, drained and rinsed
  • 1 red onion, finely diced
  • 2 tomatoes, deseeded and diced
  • 6.2 oz new potatoes, boiled until tender and diced
  • 2 lemons, juice only
  • 2 green chillies, deseeded and finely chopped
  • 2 tsp ground, roasted cumin seeds
  • 0.2 tsp Kashmiri chilli powder
  • 2 tsp chaat masala
  • 3 tbsp chopped coriander (cilantro)
  • 3 tbsp pomegranate seeds
  • 5.3 oz date and tamarind sauce

Details

  • Cuisine: Indian
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

To make the date and tamarind sauce

  1. Break up the tamarind and dates and put them in a pan with the jaggery or sugar and enough water to cover &ndash about 500ml/17fl oz. Place over a medium-low heat and bring the chutney to a simmer. Cook for about 20&ndash30 minutes, adding extra water to the pan if the chutney looks like catching, until the tamarind and dates are really soft and pulpy.
  2. Remove the pan from the heat and push the sauce through a sieve to remove any fibres.
  3. Stir in the ginger, garam masala and cumin.
  4. Taste the sauce &ndash it should have a sweet-and-sour flavour. Add more jaggery or sugar if it isn&rsquot sweet enough. Serve chilled. It will keep for 2&ndash3 days in the fridge, or 2 months in the freezer.

To make the chaat masala

  1. Roast the cumin, peppercorns and carom seeds in a dry pan over a medium heat for 1 minute, until the spices are fragrant.
  2. Take the pan off the heat and stir in the dried mint and asafoetida.
  3. Use a mortar and pestle or an electric grinder to pound everything to a powder, then add both salts, along with the mango powder, ground ginger, grated nutmeg and chilli powder.
  4. Store in an airtight jar. It&rsquoll keep at room temperature for 2&ndash3 months, or for 6 months in the freezer.

To make the chana chaat and mint yogurt

  1. Mix the chickpeas with the red onion, tomatoes and potatoes. Add the lemon juice, chopped chillies, ground cumin, chilli powder and chaat masala.
  2. Gently fold everything together and leave to one side for 10 minutes to allow the flavours to mingle.
  3. Meanwhile, make the mint yogurt. Combine the yogurt, sugar, mint and garlic and taste for seasoning, adding a little salt if necessary. Set aside until you&rsquore ready to serve.
  4. When you&rsquore ready to serve the chaat, add the chopped coriander (cilantro) and pomegranate seeds, then spoon over the mint yogurt and drizzle with the date and tamarind sauce.

This recipe is from India: The World Vegetarian by Roopa Gulati (Bloomsbury Absolute, £20). Out now. Photography by David Loftus.

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Cumin and Coriander Chickpea Salad Recipe

Various salads are prepared with garbanzo beans, but Cumin and Coriander Chickpea Salad is one of the few that is healthy and delicious at the same time. The reason for calling it a healthy dish is because Cumin and Coriander Chickpea Salad contains calories in high number, whereas cholesterol is almost equal to none.

Some people may think that Cumin and Coriander Chickpea Salad is new addition to the recipe book, but for their knowledge this dish has been around for a long period now it’s favorite of all age groups besides just grandmothers. The best part of this salad is that you can get high yield from it, without spending much time in the kitchen. The dish can be prepared quickly, but it requires more time in chilling. You can learn the recipe of Cumin and Coriander Chickpea Salad by following the steps in this guide.

Preparation Time: 20 minutes, for chilling it takes round 8 hours
Serving Size:
16
Utensils:
2 Bowls
Ingredients:

– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/2 cup olive oil
– 2 tablespoons fresh lemon juice
– 2 teaspoons white wine vinegar
– 1 1/2 teaspoons grated fresh ginger root
– 1 teaspoon ground cumin
– 1/4 teaspoon ground cayenne pepper
– 4 (19 ounce) cans garbanzo beans, drained
– 2 yellow bell peppers, seeded and chopped
– 1 bunch green onions, thinly sliced
– 1/2 cup finely chopped fresh cilantro

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Instructions

Take a bowl, place garlic in it and sprinkle salt on it before crushing them together. Now get ready to prepare dressing for this dish by mixing lemon juice, olive oil, vinegar, cayenne pepper, ginger and cumin.

After that take a separate bowl in which stir together the yellow bell pepper, cilantro, garbanzo beans along with green onions. When you are done with stirring it then, get the dressing and mix it in this bowl.

Now cover the bowl and place it in the refrigerator for overnight or about 8 hours to chill.

Once chilled, serve the dish either in the same bowl or in a separate platter!


Mediterranean Chickpea Salad

You'll make this easy chickpea salad recipe again & again! It keeps well if you prep it ahead of time, so pack it up for a sweet/savory healthy lunch.

Chickpea salad has been one of my go-to lunches for years. With back-to-school season right around the corner, I thought I’d share my favorite chickpea salad recipe with all of you! Because of the protein from the chickpeas, it’s hearty enough to be a meal on its own, but it can also double as a healthy side dish. The garbanzo beans hold up well in the fridge, so you can easily make it ahead for parties and lunches. And with a mix of beans, herbs, and fresh vegetables all cut to a similar size, you get a delicious blend of flavors in every bite.

I’ve made many chickpea salad variations, but this quick and easy recipe takes the cake. The star of the show is a light, creamy fresh milk honey goat cheese from Roth. I’m picky about my goat cheese, but I’ve been loving this one and their plain goat cheese on salads, pasta, zucchini noodles, and more. It’s fresh and tangy, with a touch of sweetness from the honey. In my opinion, the new Roth Chèvre varieties (try the wild blueberry on your next cheese board!) are the perfect cheeses for summer entertaining.

In this recipe, I played off the cheese’s sweetness, adding toasted cumin seeds and Medjool dates to give the salad an aromatic, sweet & savory flavor. We really love this one, and I hope you do too, whether you serve it with dinner, pack it up for lunch, or bring it to your Labor Day gatherings!

Chickpea Salad Recipe Ingredients

This chickpea salad starts with a bright, spiced dressing made from lemon juice & zest, garlic, extra-virgin olive oil, and toasted cumin seeds. I whisk it together in the bottom of a big bowl and then toss in the chickpeas, as well as these components:

  • Goat cheese. In this recipe we use Roth Honey Chèvre, which is a fresh milk goat cheese with a delightful creamy texture and a lightly sweet, mellow flavor.
  • Medjool dates. Soft & chewy, they contrast perfectly with the earthy goat cheese and the cumin-spiced dressing.
  • Persian cucumbers. They’re essential for a crisp, fresh crunch. I especially like to use Persian cucumbers because of their small size. Cut into little half-moons, they’re perfect for pairing with garbanzos.
  • Cherry tomatoes. They add juicy, bursty texture. I love the hint of char and nice sweetness they add to the salad. If you don’t have roasted red peppers, diced red bell pepper would be fine in its place.
  • Chopped fresh parsley. Sprinkle it in for fresh flavor and flecks of green.
  • Roasted chickpeas. These guys add a great crunch. If you don’t feel like roasting chickpeas, a handful of toasted almonds would be good too.
  • Basil or mint. I like to top my salad with leaves of fresh herbs for a light, herbal finish.

Aside from the pan for toasting the cumin seeds, this bean salad comes together in one bowl! Just toast the seeds for 30 seconds or so until fragrant, crush them lightly with a mortar & pestle, and whisk them together with the other dressing ingredients.

Add the veggies, dates, chickpeas, and parsley, and toss. Then, dot on the cheese, remaining herbs, and roasted chickpeas, and serve!

Chickpea Salad Recipe Tips

  • Taste and adjust. The key to making a great salad is tasting and adjusting until you have a balance of flavors you love. You might need an extra pinch of salt or squeeze of lemon. Don’t be afraid to try your chickpea salad before serving!
  • Cut everything to a similar size. The best bites of chickpea salad happen when you get a little of everything – fresh herbs, creamy cheese, sweet dates, juicy veggies, etc. Cut your cucumbers, dates, and tomatoes into a small, even dice so you can scoop them up along with the chickpeas.
  • Save some herbs and/or cheese for garnish. If you make this salad ahead of time, I recommend saving the mint leaves to add at the last minute. If you’re packing it for lunch, dot a few leaves on the top of the packed salad before you head out the door in the morning. The same could go for the goat cheese, depending on your preferences. Over time, the goat cheese starts to blend into the salad, creating a creamy coating. If you prefer it in chunks, add it at the same time you add the mint. See this post for more of my best meal prep tips!

If you love this chickpea salad recipe…

Try my couscous salad, pasta salad, or Greek salad next, or head to this post for more summer salad ideas!


Easy Chickpea Salad Recipe – Weight Loss Recipe

Are you are a vegetarian and still want a double dose of protein?

Want salads with wholesomeness and improve the nutritional value of your meals?

Want to prepare a delicious afternoon snack which fulfills your balanced diet?

The Answer is Chickpeas Salad! This chickpea salad is loaded with veggies such as cucumber, carrots, and onions, tomatoes with yummy green, sumptuous and tangy dressing prepared from coriander and mint leaves.

This combination of veggies, chickpea, and dressing takes this salad to a whole new level. You will fall in love with recipe and will never even touch junk food knowing that healthy food can be this delicious!

It is also known as Bengal gram, garbanzo (garbanzo beans), and Egyptian pea. It is especially high in protein (and is primarily known for this).

Chickpeas, or garbanzo beans, are king- rich in protein and other nutrients like vitamins B6 and C, folate, manganese, and magnesium. They also comprise of calcium and some amounts of potassium (important for the health of the heart). The protein promotes muscle mass and enhances the health of cells while the magnesium, manganese, and calcium maintain your bone strength. Vitamin C stops illnesses like cancer and improves skin health. Also, iron and folate are excellent during pregnancy.


Healthy Chickpea Salad Recipe

Yes! You easily can make this chickpea salad vegan by removing the cheese from the recipe. The cheese gives a nice flavor to the salad, but even without the cheese the salad will taste great.

WHAT KIND OF CHEESE CAN WE USE INSTEAD OF FETA CHEESE?

Basically, you can use almost any hard cheese that you like. Here's my favorites: goat cheese, blue cheese, parmesan shavings and more.

CAN WE USE RAW CHICKPEAS INSTEAD OF CANNED?

If you want to use raw chickpeas, you need to follow these steps: place the chickpeas in a large bowl, cover them with cold water and let soak in the fridge overnight, then rinse soaked chickpeas under cold water, place in a large pot, cover with water and cook until soft. As you see, this process takes time, canned chickpeas are much easier to use and they are pretty chip as well.

MORE HEALTHY SALAD RECIPES:

  • Avocado and Eggs Salad
  • Avocado and Tuna Salad
  • Cauliflower Salad
  • Greek Salad
  • Nicoise Salad

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Begin by making the dressing. You’ll need the zest and juice of one large lemon. Be sure to zest the lemon before you juice it, otherwise, it will be impossible.

You’ll also need the juice from one orange. You don’t need a citrus juicer like this one — you can just squeeze the juice out with your hands — but it does make the job a little easier.

Whisk the lemon zest and citrus juice with the olive oil, honey and spices.

Set the dressing aside. Next, toast the almonds. Simply place them on a foil-lined baking sheet for easy clean-up and bake for 5 minutes, or until lightly golden.

Keep a close eye on them they go from perfectly golden to burnt very quickly!

Next, add all of the salad ingredients to the bowl with the dressing.

Toss well, then cover and refrigerate for at least one hour, but preferably several hours. The salad tastes infinitely better cold, especially once the flavors have had a chance to marry.

Taste and adjust the seasoning if necessary, then serve cold. Enjoy!


Follow Our Recipe

Prep Time: 5 to 8 minutes | Cook time: 8 to 10 minutes | Yield: 4 entrée salads

For the salad:

Ingredients

  • 2 hearts of Romaine lettuce, shredded (about 7 cups)
  • ½ English cucumber, quartered and sliced
  • 1 cup halved grape tomatoes
  • ¼ cup thinly sliced red onion

For the dressing:

Ingredients

  • 3 tablespoons tahini
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

For the chickpeas:

Ingredients

  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pinch cayenne pepper
  • ¼ teaspoon salt
  • One 15-ounce can of no-salt-added chickpeas
  • 2 tablespoons olive oil
  • Toss the lettuce, cucumber, tomatoes and onion together in a large bowl.
  • To make the dressing, stir the tahini, water, lemon juice together in a small bowl until creamy. Stir in the parsley, salt and pepper
  • To make the chickpeas, combine the cumin, coriander, cayenne pepper and salt in a small bowl. Drain and rinse the chickpeas, then dry them as thoroughly as possible by placing them on top of paper towel in a bowl and patting them dry with additional paper towel. Remove and discard any skins that fall off, but don’t worry about getting them all. Heat the oil in a medium skillet over a medium-high heat, add the chickpeas and cook, shaking or stirring occasionally until they have crisped and become lightly browned, 8-10 minutes. Stir in the spice mixture and toss to coat, then transfer the chickpeas to a plate.
  • Add the dressing to the salad and toss to combine, then toss in the chickpeas.
  • Evenly divide onto 4 serving plate. Enjoy!

Nutrition Facts: Calories: 260 , Carbs: 25g , Protein: 9g , Fat: 15g , Sat. Fat: 2g , Cholesterol: 0mg , Sodium: 370mg , Fiber: 8g


Spiced Chickpea Salad with Tahini Dressing

Now that the weather is getting warmer it feels good to have a salad for dinner. Vegetarian salads need not be a plateful of boring raw vegetables, instead they can be wonderfully imaginative and full of flavours and textures. The basic principles still apply though, it is necessary to have a source of protein component on the plate for it to be balanced and also satisfying.

In this salad this is achieved with chickpeas which are sauted with garlic, cumin seeds, ground coriander and smoked sweet paprika to give it a deep, warm and smoky flavour. There is also the salad component and some extra crunchiness and richness from the pumpkin seeds. This dish only takes a few minutes to prepare and even though I have listed it as serving one it can be scaled up accordingly. The Middle Eastern theme continues with the tahini dressing which brings the whole dish together and a sprinkling of sumaq, a lemony tasting condiment.


Why We Love This Salad

Serve this salad when you want to round out your barbecue menu with a nutritious plant based side dish. In addition to being a great side dish for potlucks to pair with traditional grilled meats, it also serve as a great source of protein for vegetarians. It is a terrific alternative to three bean salad because it is colorful and the flavors pair with a variety of cuisines.

This salad is also great for entertaining because it can be made ahead and sits well and once it is stirred together it doesn&rsquot become soggy when it is made for a picnic or cookout.


Method

First of all cover the drained chickpeas with fresh water to cover them and add a pinch of salt.

Bring to a simmer and cook for 30 minutes or until they're absolutely tender. Then drain them thoroughly in a sieve.

Whilst the chickpeas are cooking prepare the red onion salad – mix the onion with the lemon zest, juice and coriander in a small bowl and set aside to marinate for at least 30 minutes. Next you need to roast the coriander and cumin seeds in order to draw out their fragrance and flavour. To do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for about 1-2 minutes or until they begin to look toasted and start to 'jump' in the pan. Now transfer them to a pestle and mortar and crush them to a powder. After that put the butter in a saucepan and gently fry the onion and green pepper along with the garlic and chillies for 5 minutes until they have softened and begun to turn brown. Watch how to prepare chillies, peppers and garlic in our Cookery School Videos on this page. Then stir in the toasted ground spices and turmeric and continue to cook for a further 30 seconds.

Next tip the chickpeas into a food processor along with the fresh coriander and process until everything is evenly chopped, but not to a purée – the chickpeas should still have some of their texture. Transfer to a bowl now and stir in the softened onions, spices, 3 tablespoons of the Greek yoghurt and the lemon zest and juice. Now give it all a really good mix, taste, and add plenty of seasoning.

As soon as the mixture is cool enough to handle, form it into 12 patties for a starter. They should be about 2 inches (5 cm) in diameter and ½ inch (1 cm) thick, or 8 larger patties if you are serving them for a main course. Now coat each one first with beaten egg then toss them around in the wholemeal or chickpea flour. Next heat a couple of tablespoons of oil in a frying pan on a high heat and when it's really hot, fry the cakes in two batches to a golden brown colour, about 1 minute on each side.

Drain well on kitchen paper and serve as soon as possible with the red onion salad and about 2 rounded tablespoons Greek yoghurt per person.