Indian Chickpea and Tomato Salad Bowl

Indian · 30 min · Beans · vegetarian, gluten-free

Shop ingredients

Ingredients

• 2 cans (15 oz each) Canned chickpeas
• 1 pint Cherry tomatoes
• 1 small Red onion
• 1 bunch Fresh cilantro
• 1 Lemon
• 1/2 cup Greek yogurt
• 2 tbsp Olive oil
• to taste Spices (cumin, garam masala, chili powder)

Method

1. Drain and rinse the canned chickpeas. In a bowl, toss chickpeas with 1 tbsp olive oil, cumin, garam masala, chili powder, salt, and pepper.
2. Spread chickpeas on a baking sheet and roast at 400°F (200°C) for 15 minutes until crispy.
3. Chop cherry tomatoes, finely dice red onion, and chop cilantro leaves.
4. In a large bowl, combine roasted chickpeas, cherry tomatoes, red onion, and cilantro.
5. In a small bowl, whisk together lemon juice, remaining olive oil, and a pinch of salt and pepper to make the dressing.
6. Pour dressing over the salad mixture and toss gently.
7. Serve in bowls topped with a dollop of Greek yogurt and additional cilantro if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook