Spicy Chickpea Salad

Serves : 2 Preparation 5 mins Cooking 4 mins Total 9

Nutrition facts: 563.00 calories 16.10g protein 39.20g carbs 6.30g sugars 39.40g fat 5.80g 14.30g fibre 373.00mg sodium

Ingredients: 1 tbsp Groundnut oil 2 cloves, crushed & finely chopped Garlic 1 small, diced Red onion 4 tbsp Red wine vinegar ½ tsp Dried chilli flakes ¼ tsp Salt ¼ tsp, coarsely ground Black pepper 5 tbsp Extra virgin olive oil 1 lime Lime juice For the salad: 400g / 0.88 lb tinned, (drained weight) Chickpeas 3 tbsp, chopped Fresh coriander leaves ½, diced Red pepper ½, diced Green pepper I love this simple healthy recipe. I was taught this recipe when I was running my food catering company by a customer and I have enjoyed it ever since. Not quite Chinese but sometimes I like to use rice vinegar and a touch of soy to the recipe to give it a Chinese edge, it's totally up to you!

Spicy Chickpea Salad

Serves : 2
Preparation time 5 Minutes
Cooking time 4 Minutes

per serving

Cals

563.00

Protein (g)

16.10

Carbs (g)

39.20

Sugars (g)

6.30

Fat (g)

39.40

Sat Fat (g)

5.80

Fibre (g)

14.30

Sodium (mg)

373.00

salad vegetarian

Source from

Ching He Huang Web Site

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About the recipe

snacks and sides

I love this simple healthy recipe. I was taught this recipe when I was running my food catering company by a customer and I have enjoyed it ever since. Not quite Chinese but sometimes I like to use rice vinegar and a touch of soy to the recipe to give it a Chinese edge, it's totally up to you!

Ingredients

Groundnut oil - 1 tbsp
Garlic - 2 cloves, crushed & finely chopped
Red onion - 1 small, diced
Red wine vinegar - 4 tbsp
Dried chilli flakes - ½ tsp
Salt - ¼ tsp
Black pepper - ¼ tsp, coarsely ground
Extra virgin olive oil - 5 tbsp
Lime juice - 1 lime

For the salad

Chickpeas - 400g / 0.88 lb tinned, (drained weight)
Fresh coriander leaves - 3 tbsp, chopped
Red pepper - ½, diced
Green pepper - ½, diced

Steps

Heat a wok or large saucepan over a medium heat. Add the groundnut oil and toss in the garlic and red onions. Stir fry for about a minute, until the garlic gives off a nutty aroma.
Add the red wine vinegar while still on the heat - cook down and stir in the chilli flakes along with a pinch of salt and pepper. Take the pan off the heat and leave to cool before adding the olive oil and lime juice.
In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the chickpeas to steep for an hour or so before serving at room temperature. Serve either as a starter or as an accompaniment to roast meats.

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Ingredients

Groundnut oil - 1 tbsp
Garlic - 2 cloves, crushed & finely chopped
Red onion - 1 small, diced
Red wine vinegar - 4 tbsp
Dried chilli flakes - ½ tsp
Salt - ¼ tsp
Black pepper - ¼ tsp, coarsely ground
Extra virgin olive oil - 5 tbsp
Lime juice - 1 lime

For the salad

Chickpeas - 400g / 0.88 lb tinned, (drained weight)
Fresh coriander leaves - 3 tbsp, chopped
Red pepper - ½, diced
Green pepper - ½, diced

Spicy Chickpea Salad

Spicy Chickpea Salad

per serving

Source from

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About the recipe

Ingredients

For the salad

Steps

share this recipe

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