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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
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 2 serving
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

  1. Ensure that the chickpeas are cooked just right and not all mushy. They should be cooked through, but retaining their shape.
  2. Peel and chop the carrot into thin sticks.
  3. Peel the cucumber, deseed it and chop into small cubes.
  4. Deseed and chop bell pepper into thin sticks / juliennes.
  5. 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.
  6. 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.
  7. Remove this into a bowl. Allow to cool for 10 minutes.
  8. Add the diced cucumber, most of the cranberries, chilli flakes and toss well.
  9. 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!