There may seem a long list of ingredients in the salad, but don’t be put off by them! The spices need heating in the oil to make a dressing. Then it is a case of grabbing a handful of the remaining ingredients and putting them into a bowl before mixing together.
I make this salad a lot as there are various steps you can do to make it ahead, depending on how much time you have before you have to rush out of the door:
The cooking of the spices and assembling of the chickpeas and seeds, nuts and fruit can be done a day before and kept in the fridge. The tomatoes and spinach can be added last minute if you want fresh pops of flavour from them; or the whole salad can be made and kept in the fridge for up to a couple of days, making it a great make ahead vegan lunch. The chickpeas actually absorb more flavour if kept in the fridge overnight, making it a perfect make ahead salad.
Salads with Chickpeas
I love making salads with chickpeas. They are a great inexpensive plant based source of protein and add substance to a salad. They also fill you up so you are not hungry again in an hour. Chickpeas don’t have much flavour by themselves, so that is why this spicy Indian dressing goes so well.
If you are like me and a huge fan of chickpeas, then check out this plant based coconut chickpea curry. I make it all the time as Mini Jones and Mr Jones love it, and it is also one of the most popular recipes on the blog.
Serving Ideas for this Indian Spiced Chickpea Salad:
It is delicious on its own, however if you want more of a filling meal then serve it with rice or quinoa.
Or, a fun way of serving it is on a poppadum, or with some mini poppadoms on the side.
Make it Your Chickpea Salad:
No cranberries: use sultanas
Nut free: use extra pumpkin and sunflower seeds
Add ins: chopped cucumber, grated carrot, finely chopped red capsicum/pepper
Indian Spiced Chickpea Salad
- 1 tbsp olive oil
- 1 clove Garlic
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ½ tsp Fennel seeds
- ¼ tsp Ground coriander
- ¼ tsp Ground ginger
- ½ tsp Turmeric
- Pinch dried Chilli/paprika
- 400 g Tin chickpeas drained
- 1 tbsp Dried cranberries
- 25 g Cashews toasted
- 25 g Pepitas toasted
- 1 tbsp/15g Sunflower seeds toasted
- 2-3 roma/small tomatoes chopped
- Large handful of baby spinach
- In a small saucepan, fry the mustard seeds, cumin seeds and fennel seeds with the whole clove of garlic in olive oil over medium heat for 1 minute. Turn off the heat – the seeds and garlic will continue to cook.
- Leave in the pan for another 30 seconds then tip into a heatproof bowl.
- Cool slightly before adding the ground coriander, ground ginger, turmeric, and chilli/paprika.
- Mix well.
- Stir in the chickpeas, cranberries, nuts and seeds – you can cover and leave in the fridge for up to 2 days at this stage.
- Before serving add the fresh tomatoes and baby spinach.
- Serve on its own, in poppadoms and/or with rice.