This vegetarian lukewarm chickpea salad is simple, colorful, and full of flavor. The soft chickpeas form the savory base, while juicy cherry tomatoes and a sharp red onion add freshness and bite. A hint of cumin and ras el hanout transports you to the aromas of a Moroccan souk. Finally, lemon juice and fresh cilantro provide a sparkling touch that ties everything together.
It's a salad that is both light and nourishing, ideal for a quick lunch or as a colorful side dish at a festive table. Serve it warm, so the flavors can fully unfold and every bite becomes a little journey through spicy warmth and lively freshness.
Lukewarm vegetarian chickpea salad
Ingredients
- 240 grams chickpeas 1 can
- 250 grams cherry tomatoes
- 1 red onion relatively small
- 10 grams fresh cilantro
- 1 tablespoon lemon juice
- olive oil
- cumin
- ras el hanout
- pepper
- salt
Instructions
- Halve the cherry tomatoes.
- Finely chop the onion and cilantro.
- Combine the onion, cilantro, and cherry tomatoes. Season with olive oil and lemon juice.
- Heat some olive oil in a pan and simmer the chickpeas for four minutes over low heat.
- Add the spices (cumin, ras el hanout, salt, pepper) and stir well.
- Simmer the chickpeas in the pan for a few more minutes.
- Then add them to the salad and toss well. Serve immediately while the chickpeas are still lukewarm.
Nutrition
How to make a vegetarian lukewarm chickpea salad?
Healthy, uncomplicated, and quick to prepare. That's what you can expect from this vegetarian, gently warm chickpea salad.
Start by opening the can of chickpeas. Rinse them thoroughly under cold water, then let them drain.
Meanwhile, halve the cherry tomatoes. Remove the stems from the cilantro and finely chop the leaves.
Next comes the red onion, which is perfect for cold preparations. Peel off the tough skin and slice it into small pieces or rings, as you prefer.
With that, the preparations are done. Heat some olive oil in a pan and fry the chickpeas for about four minutes over medium heat. Don't stir them, so they can brown nicely on the bottom.
Now it's time to season the chickpeas. With ras el hanout and cumin, we infuse them with the aromas of the Moroccan souks. Add salt and pepper to taste.
Toss the seasoned chickpeas and let them fry for a few more minutes.
Meanwhile, mix the remaining ingredients in a bowl - the cherry tomatoes, onion, and cilantro. Brighten them with a splash of lemon juice and a drizzle of olive oil.
Finally, add the chickpeas to the salad. Mix everything well and serve the warm vegetarian chickpea salad immediately.
You can eat this salad as a full meal, eventually with some bread. You can also serve it as a side dish, for example with a barbecue. If you wish can can also add some feta /cheese, which tastes delicious in combination with the chickpeas.
About chickpeas
Chickpeas originally come from Turkey, Anatolia. From there they spread across the entire Mediterranean region and India. This explains why they are especially common in many dishes from these cuisines. They are the legume of Cicer arietinum.
Chickpeas are particularly popular among people following a vegetarian or vegan diet. They are also the perfect meat substitute because they contain so much plant?based protein.
I had the inspiration for this salad from a German blog: Ellerepublic. If you are looking for great salads, you will surely find some good ideas there. If you are looking for other surprising recipes with chickpeas, you may have a look at the following recipes:
- vegetarian chickpea curry.
- lukewarm pumpkin salad with chickpeas.
- Homemade falafel.
- Hummus with sesame paste.
- Chickpea balls in bell pepper sauce.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
A delicious vegetarian salad in a few steps.