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 (120 ml) green chickpeas
- 1/2 cup (120 ml) brown chickpeas
- 1 bunch fresh scallions (about 1 cup)
- 1 large tomato (about 1 cup)
- 1 tsp 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