Spicy Chickpea Salad
This chickpea salad is the perfect side for grilled meat or vegetables. It has a crisp, clean taste with Indian
spices, and you can make it as mild as you want by leaving out the jalapeno. I loved the textures in it, and the flavors all worked really well together. I served this with tandoori spiced chicken legs for a light dinner. This recipe is from Food & Wine and serves 4.
2-15 oz cans chickpea, drained and rinsed
1 medium tomato, cut into 1/2-inch dice
1/2 c diced cucumber (1/2 inch)
1/2 small red onion, finely diced
1/2 jalapeño, seeded and minced
2 T extra-virgin olive oil
1 T vegetable oil
2 T fresh lemon juice
1 t ground cumin
1/4 t cayenne pepper
1 teaspoon dried mango powder (I didn’t have this)
In a large bowl, combine the chickpeas, tomato, cucumber, red onion, jalapeño, olive oil, vegetable oil, lemon juice, cumin, cayenne and mango powder. Add the chickpeas and season with salt. Serve at room temperature or slightly chilled.