Chickpea, Carrot & Cranberry Salad
I spent most of last week in my home city, Mumbai. Given a chance, the husband will take me out for breakfast, lunch and dinner. Bye bye waistline. But yes, I do give in sometimes, and love to eat at the places that are unique to the city, such as a chaat at my local bhelwala and breakfast at King
Ingredients
- 1 cup chickpeas cooked
- 2 carrots medium sized
- 1 cucumber medium sized
- 1 red bell pepper small
- 1 tbsp extra virgin olive oil
- 2 chopped garlic finely
- 1/2 tsp salt
- 1 tsp cumin coarsely powdered
- 1 tsp oregano dried
- pinch chilli flakes (optional) a
- handful cranberries dried
- 1 lemon juice of
- 3 - 4 basil leaves
Instructions
- Ensure that the chickpeas are cooked just right and not all mushy. They should be cooked through, but retaining their shape.
- Peel and chop the carrot into thin sticks.
- Peel the cucumber, deseed it and chop into small cubes.
- Deseed and chop bell pepper into thin sticks / juliennes.
- In a heavy bottomed pan, heat the oil. Add the chopped garlic, stir for few seconds, then add the chickpeas along with the salt. Saute for 2-3 minutes.
- Add the carrot sticks, red bell pepper and crushed cumin and toss well. Cook veggies on a medium flame for 2-3 minutes until slightly cooked, but still retaining the crunch.
- Remove this into a bowl. Allow to cool for 10 minutes.
- Add the diced cucumber, most of the cranberries, chilli flakes and toss well.
- To serve, lay out the salad greens on a platter. Add the prepared salad over this. Garnish with remaining cranberries, basil leaves and serve immediately or chilled.
Notes
Verdict: A beautiful bouquet of colours and flavours, I shall be making this salad quite often!