This chickpea salad is gluten-free and very easy to make. Together with the avocado, the salad makes for a filling meal and I love having it for lunch.
Here’s the recipe for chickpea salad:
Ingredients:
500g chickpeas (Soaked overnight or tinned)
100 ml water
1 medium-sized tomato
1 avocado
1 onion, diced into small cubes
2 tablespoons Chia seeds
1 teaspoon chilli powder
1 teaspoon mango powder (if available)
1 tablespoon olive oil
1 teaspoon cumin seeds
Juice of 1 lemon
Salt to taste
Sprigs of parsley or coriander
Make it:
Heat the olive oil in a pan and fry the cumin seeds for a minute. Add the chickpeas and water and cook for around 10 minutes or until the chickpeas are soft. Remove from heat and transfer into a large salad bowl.
Dice the tomato and the onion, peel the avocado and slice into bite-sized pieces. Add to the chickpeas together with the chili and mango powder. Mix and add salt.
Sprinkle the lemon juice on top and mix once again. Your chickpea salad is ready!
Transfer into smaller serving bowls and top with chopped coriander or parsely, chia seeds or roasted peanuts.
Bon Appetit!
Chickpeas are versatile and a very good alternative for gluten-free cooking. Check out some more of my recipes with chickpea here.