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plant based chickpea salad on blue plate with nuts, spices and dried fruit, served with mini poppadoms

Indian Spiced Chickpea Salad

Robyn
A plant based salad packed with flavour and textures, this is one salad that isn't boring!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine Indian, modern australian
Servings 2 people
Calories 599 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 clove Garlic
  • ½ teaspoon Yellow Mustard seeds
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Fennel seeds
  • ¼ teaspoon Ground coriander
  • ¼ teaspoon Ground ginger
  • ½ teaspoon Turmeric
  • Pinch dried Chilli/paprika
  • 400g (14 oz) Tined / canned chickpeas drained
  • 1 tablespoon Dried cranberries
  • 25 g Cashews toasted
  • 25 g Pepitas / pumpkin seeds / kernels toasted
  • 1 tablespoon (15g) Sunflower seeds toasted
  • 2-3 roma/small tomatoes, chopped chopped
  • large handful baby spinach

Instructions
 

  • 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.

Nutrition

Calories: 599kcalCarbohydrates: 70gProtein: 26gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.01gSodium: 27mgPotassium: 929mgFiber: 18gSugar: 17gVitamin A: 852IUVitamin C: 10mgCalcium: 141mgIron: 9mg
Keyword chickpea salad, protein packed salad, vegan salad

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