For the salad:

  • 3 cups of cooked chickpea
  • ½ cup raisins
  • 1 cup chopped coriander
  • 1 finely chopped onion
  • 1 finely chopped pepper

For the dressing:

  • ½ cup olive oil
  • ½ cup lemon juice
  • 2 TBS honey
  • 1 TBS yogurt
  • 1 TBS curry powder
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • Salt and pepper to taste

Make it:

    • Long method of making this salad is by using uncooked chickpea – the benefit is low sodium content in the salad: Rinse and wash uncooked chick pea for at least 4 hours. Place a pot on high heat and boil the chick pea in hot water until it’s cooked thoroughly. Rinse the cooked chickpea and let it cool on the side.
    • Short method of making this salad is by using canned chickpea – the benefit is the amount of time and energy you save. By rinsing the chickpea and draining the canned water you can reduce the sodium content by 40%
  1. Whisk up all the ingredients of the salad dressing well until smooth and runny.
  2. In a large bowl, mix chickpeas, raisins, onions, bell pepper, and coriander.
  3. Drizzle the salad dressing on top of the salad mixture.
  4. Serve it cold!
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