I love chickpeas! I know that I have to put aside 300 calories of my daily calorie intake to have a chickpea dish (working on my 1,200 calorie diet – I am trying to lose weight to help with my fibromyalgia aches) but I think it is absolutely worth it!!
Chickpeas are essentially a healing food used very frequently in Mediterranean and Indian cuisine. Read here for the benefits of including chickpeas in your menu.
This salad has a tantalising spicy flavour combined with a cool and refreshing flavour.
To make the salad, you need to start your prep the night before
You will need to soak 1 cup per person of chickpeas for 6 hours or overnight
Afterwhich, you put the chickpeas with fresh water into a pressure cooker
I add 2 bags of cinnamon tea
and boil this for 30 minutes on a medium-low flame.
Alternatively, you can use 1/2 a can of boiled chickpeas and soak it in hot water, salt and 2 bags of cinnamon tea.
In a pan, heat some oil on a low flame
add in chopped onions and green chillies
saute till soft
add in 1/4 of each of cumin powder, chilli powder, pepper and garam masala
heat through and mix in the chickpeas.
add salt to taste
Allow this to cool
mix the chickpeas with
cubed cucumber (remove the seeds)
and pomegranate seeds
For the dressing, simple spoon grate a small slice of mango into it.
You can also add some lemon juice if you want a slightly tangy flavour.
Mangoes are usually tangy but in order to get the juice, you will need to use a ripe mango, so you can adjust the tanginess with lime or lemon juice.
That’s it! Your #bowlfullofnutrition and #flavour is ready for the table