Indian Chickpea Salad
- 3 cups dried chickpeas
- 1 cucumber,peeled, seeded and thinly sliced
- 1 teaspoon fine sea salt, divided
- 2/3 cup extra-virgin olive oil
- 1/2 cup lemon juice
- 1/4 cup honey
- 1/2 teaspoon cayenne pepper
- 2 tablespoons black mustard seeds, ground
- 1 teaspoon celery seeds, ground
- 1 yellow or red bell pepper, ground
- 1 (10.0-ounce) package frozen spinach, cooked, drained well and chopped
- 1/4 teaspoon ground black pepper
Rinse chickpeas under cool water.
Transfer to a lidded container and cover with water. Refrigerate overnight.
Drain the beans and transfer to a medium pot.
Cover the beans by at least 1-inch with water and bring to a boil over medium heat.
Reduce heat to a simmer, cover, and cook until the beans are tender, about 1 hour and 15 minutes. Drain and set aside to cool.
Meanwhile, toss cucumbers and 3/4 teaspoon salt together in a large bowl and set aside to let rest for 30 minutes.
Squeeze out and discard as much liquid as possible and set aside.
Whisk together oil, lemon juice, honey, cayenne, mustard seeds, celery seeds, and salt and pepper in a large bowl to make a dressing.
Add chickpeas, cucumbers, peppers, spinach, remaining 1/4 tsp salt and pepper and toss gently to combine.
Spoon into bowls and serve.
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- 3 cups dried chickpeas
- 1 cucumber,peeled, seeded and thinly sliced
- 1 teaspoon fine sea salt, divided
- 2/3 cup extra-virgin olive oil
- 1/2 cup lemon juice
- 1/4 cup honey
- 1/2 teaspoon cayenne pepper
- 2 tablespoons black mustard seeds, ground
- 1 teaspoon celery seeds, ground
- 1 yellow or red bell pepper, ground
- 1 (10.0-ounce) package frozen spinach, cooked, drained well and chopped
- 1/4 teaspoon ground black pepper