Indian Chickpea and Tomato Salad Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 30 min · Beans · vegetarian, gluten-free
330 cal
15g protein
45g carbs
10g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) Canned chickpeas
- 1 pint Cherry tomatoes
- 1 small Red onion
- 1 bunch Fresh cilantro
- 1 Lemon
- 1/4 cup Greek yogurt
- 1 tbsp Olive oil
- to taste Spices (cumin, garam masala, chili powder)
Method (tap to check — screen stays awake)
- Drain and rinse the canned chickpeas. In a bowl, toss chickpeas with 1 tbsp olive oil, cumin, garam masala, chili powder, salt, and pepper.
- Spread chickpeas on a baking sheet and roast at 400°F (200°C) for 15 minutes until crispy.
- Chop cherry tomatoes, finely dice red onion, and chop cilantro leaves.
- In a large bowl, combine roasted chickpeas, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lemon juice, remaining olive oil, and a pinch of salt and pepper to make the dressing.
- Pour dressing over the salad mixture and toss gently.
- 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.
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