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Tomato Chickpea Salad


Tomato Chickpea Salad is a mouth-watering salad recipe which would be loved by adults and kids alike. A salad is always thought of something with lots of leafy vegetables, but here’s a delicious salad which does not have any and instead is prepared with chickpeas and tomato. This is a healthy recipe that you can pack for your kids’ lunch as well, and it will give the necessary nutrition required. You would be surprised to know that this chickpeas and tomato salad recipe can be prepared in just 20 minutes.

2 cup chickpeas
6 tablespoon virgin olive oil
Kosher salt as required
4 cup cherry tomatoes
4 tablespoon cumin seeds

For Dressing:
2 tablespoon balsamic vinegar

powdered black pepper as required:
2 teaspoon shallots (small onions)
2 tablespoon virgin olive oil

For Garnishing:
1/2 cup parsley

Step 1
To prepare this yummy salad recipe, wash chickpeas under running water and soak them for about 6-7 hours or overnight in water. Then, before making it, wash the cherry tomatoes and parsley in running water and cut the tomatoes into half and finely chop the parsley. Then, peel the shallots and mince them using a pestle and mortar. In another pestle and mortar, crush the black pepper and cumin seeds separately, and make a fine powder.

Step 2
Next, heat virgin olive oil in a broad non-stick pan over medium flame and when the oil is hot enough, add soaked chickpeas in it. Stir and cook until lightly brown for about 5 minutes. Next, add kosher salt over the chickpeas and stir well to coat the chickpeas and cook for a few minutes until golden brown. (Note: You can lower the flame and cover the pan with a lid to cook well the chickpeas.)

Step 3
Now, remove the pan from burner and sprinkle ground cumin seeds over the shallow fried chickpeas and toss to coat well. Put the pan once again on medium flame and cook for a while and stir occasionally so that the chickpeas are not burnt.

Step 4
Next, prepare the dressing for the salad. Take a small bowl and mix together balsamic vinegar, minced shallots, black pepper powder, extra virgin olive oil, and salt as per your taste. Whisk it to incorporate the ingredients well. Now, remove the pan from flame and transfer the chickpeas in a plate. Place the halved cherry tomatoes on top and spread the dressing well. Toss well all the ingredients and garnish with chopped parsley. Enjoy!