Description
A spicy and tangy hot chickpea salad inspired by Indian street food, featuring green and brown chickpeas, fresh scallions, and tomatoes, topped with lime juice and chili flakes.
Ingredients
Units
Scale
- 1/2 cup green chickpeas
- 1/2 cup brown chickpeas
- 1 bunch fresh scallions (about 1 cup)
- 1 large tomato (about 1 cup)
- 1 teaspoon red chili flakes (dried Kashmiri chili preferred)
- 2 limes
- Salt, to taste
- Black pepper, to taste
Instructions
- Soak the green and brown chickpeas in water overnight.
- Drain and rinse the chickpeas with cold water.
- Boil the chickpeas in a pot of water until tender, about 45 minutes. Drain the chickpeas and set aside.
- Chop the fresh scallions and tomato into small pieces.
- In a large bowl, combine the boiled chickpeas, chopped scallions, and tomato.
- Add the red chili flakes, salt, and black pepper to the mixture.
- Squeeze the juice of the limes over the salad and toss well to combine.
- Serve immediately while warm, adjusting seasoning to taste.
Notes
For the best flavor, use freshly squeezed lime juice. Adjust the amount of chili flakes according to your spice preference. This salad is best served immediately while warm. If you prefer a milder salad, reduce the amount of chili flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Salad
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 3
- Carbohydrates: 30
- Fiber: 8
- Protein: 8
- Cholesterol: 0