Chickpea Salad With Spicy Lemon Basil Dressing

15 Minute chickpea salad with lemon basil dressing is a bright, protein rich, herbaceous and spicy dish perfect for quick, nourishing lunches and meal prep. It is naturally vegan, gluten free and nut free.

Prep Time15

Total Time15

Course: Salad

Cuisine: Indian, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: portion

Calories: 414kcal

Author: Geetha

Equipment

1 Blender
1 Mixing Bowl
2 spoons

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

For Dressing

1 cup (or) 12 gms fresh basil leaves
½ teaspoon chilli flakes adjust to taste
salt as required
½ teaspoon ground cumin
1 clove garlic
juice from ½ lemon
1.5 tablespoons extra virgin olive oil

For Salad

1.5 cups (or) 300 gms canned chickpea drain liquid
¾ cup cucumber chop into 1 inch cubes
½ cup red onion chop finely
5-6 tomatoes chop each into quarters

Get Recipe Ingredients

Instructions

In a blender jar, place 1 cup (or) 12 gms fresh basil leaves, ½ teaspoon chilli flakes, salt, ½ teaspoon ground cumin, 1 clove garlic and 1.5 tablespoons extra virgin olive oil.
Blend it until smooth. Set it aside to use later.
In a mixing bowl, add 1.5 cups (or) 300 gms canned chickpea, ¾ cup cucumber, ½ cup red onion, 5-6 tomatoes and dressing.
Toss until everything is well combined.
Enjoy fresh, crisp chickpea salad with lemon basil dressing.

Notes

Taste and Adjust: Too bland? add more lemon juice or a pinch of extra salt. Not too spicy? add another 1/4 teaspoon chilli flakes. Too acidic? add a splash of olive oil.

Let Salad Rest: Allow salad to rest for 10-15 minutes so the chickpeas can absorb the dressing and the flavours have time to meld.

Lemon Juice: Freshly squeezed lemon juice provides brighter and more vibrant flavours than bottled juice.

** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition