Monsoon Curried Chickpea Salad
This is a great filling lunch salad or a spiced salad to grace your picnic or BBQ table. Use your favorite Monsoon Coast blend. We love Moghul Curry, Punjabi Garam Masala, Ras el Hanout, Monsoon Balti and Mahavira’s Feast as they really complements the wonderous chickpea. For a fiery version, try our Durban Curry, Tobago Habanero Curry, Goan Vindaloo, Tunisian Harissa or Rose Harissa.
Print Recipe
Ingredients
- 1 tbsp apple cider vinegar or lemon juice
- 2 tsp Maple Syrup
- 1/4 cup good olive oil
- 2 tsp your Monsoon Coast spice
- 1/2 tsp salt or to taste
- 2 tsp cumin seeds toasted (optional for a crunch)
- 2 regular cans Chickpeas rinsed and drained
- 2 tsp capers
- 1 roasted or fresh red pepper chopped
- 1 tomato chopped
- 1/2 cup red onion chopped
- 2 tbsp parsley or cilantro chopped
Instructions
- In a large bowl, mix first five ingredient and whisk.1 tbsp apple cider vinegar, 2 tsp Maple Syrup, 1/4 cup good olive oil, 2 tsp your Monsoon Coast spice, 1/2 tsp salt or to taste
- Add the rest of the ingredients and toss gently. Adjust seasoning.2 tsp cumin seeds, 2 regular cans Chickpeas, 2 tsp capers, 1 roasted or fresh red pepper, 1 tomato, 1/2 cup red onion, 2 tbsp parsley or cilantro
- It is advisable to let sit for at least 30 minutes for flavours to blend and settle.
Tried this recipe?Review To Let Us Know!
Made this with Ras el Hanout. We enjoyed the flavor so much that we ended up doubling the dressing ingredients. I added diced cucumber to extend it a bit, and found this to be a good addition. We served over Ramen noodles.