© 2019 Ching He Huang. All rights reserved.

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

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. 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

Source from

Ching He Huang Web Site

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.
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