Roasted Chickpea and Cucumber Salad
Look no further, health aficionados! Here’s the ultimate Roasted Chickpea and Cucumber Salad recipe. Packed with nutrition and bursting with flavor, this dish is not just a feast for the tummy but also for the soul. Dive in and discover the magic of this salad, tailor-made for the wellness junkies of AH7.
Roasted Chickpea and Cucumber Salad Ingredients
- Chickpeas: 1 cup (240 ml)
- Cucumber: 1 large, diced
- Olive oil: 3 tablespoons (45 ml)
- Lemon juice: 2 tablespoons (30 ml)
- Garlic: 2 cloves, minced
- Fresh parsley: ¼ cup, chopped (60 ml)
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Cherry tomatoes: ½ cup (120 ml), halved
- Red onion: ¼ cup (60 ml), finely sliced
- Tahini: 1 tablespoon (15 ml)
- Paprika: 1 teaspoon
Prep and Cook Time
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
Serves 2
Nutritional Facts (Per Serving)
- Calories: 280 kcal
- Carbs: 34 g
- Protein: 9 g
- Fat: 12 g
- Fiber: 9 g
- Sugars: 5 g
Roasted Chickpea and Cucumber Salad Cooking Instructions
- Preheat your oven to 400°F (200°C).
- Thoroughly rinse and drain the chickpeas. Place them in a mixing bowl.
- Add 2 tablespoons (30 ml) of olive oil, salt, and paprika. Mix well, ensuring each chickpea is well-coated.
- Spread the chickpeas on a baking sheet. Roast for 20 minutes or until golden and crunchy.
- While the chickpeas are roasting, prepare the rest of the Roasted Chickpea and Cucumber Salad ingredients. In a large bowl, combine diced cucumber, cherry tomatoes, red onion, and fresh parsley.
- For the dressing: whisk together 1 tablespoon (15 ml) olive oil, lemon juice, minced garlic, tahini, salt, and black pepper.
- Once chickpeas are roasted, let them cool for a few minutes.
- Add the roasted chickpeas to the large bowl with other salad ingredients.
- Pour the dressing over the Roasted Chickpea and Cucumber Salad and mix well.
- Serve immediately or chill for later.
Pro Tips
- Use fresh, organic ingredients whenever possible for the most optimal flavor and health benefits in your Roasted Chickpea and Cucumber Salad.
- Always dry chickpeas thoroughly before roasting. This ensures a crispy texture.
- Experiment with herbs. Fresh mint or dill can be a game-changer!
- If you desire a spicy kick, sprinkle some red chili flakes or add a dash of hot sauce.
Serving Suggestions
- The Roasted Chickpea and Cucumber Salad is best enjoyed fresh but can also be stored in the refrigerator for up to 2 days.
- For an extra boost of protein, consider adding some grilled chicken or tofu.
- Pairs beautifully with a slice of whole grain bread or quinoa on the side.
- If you’re in the mood for a fuller meal, combine this salad with a warm, hearty soup.
- Garnish with some sesame seeds or feta cheese for an added dimension.
faqs
1. Can I use canned chickpeas for this recipe?
Yes, you can use canned chickpeas. Just ensure you rinse and drain them thoroughly before roasting.
2. How can I make this salad vegan?
This salad is already vegan. If adding garnishes or other additions, ensure they are vegan-friendly.
3. Can I replace the tahini in the dressing?
Yes, if you’re not a fan of tahini or have an allergy, you can substitute with almond or peanut butter for a slightly different but delicious taste.
4. How do I store leftover salad?
Store the leftover salad in an airtight container in the refrigerator for up to 2 days. It’s recommended to consume it within that time frame for the best taste and texture.
5. I’m not a fan of parsley. What other herbs can I use?
You can replace parsley with fresh mint, dill, cilantro, or basil depending on your preference.
5. Can I add other vegetables to this salad?
Absolutely! Feel free to add bell peppers, olives, or avocado slices to enhance the flavor and nutritional value.
6. Is it necessary to let the roasted chickpeas cool before adding to the salad?
Yes, letting the chickpeas cool ensures that the other salad ingredients don’t wilt from the heat, maintaining the salad’s crispness.
7. Can I make the dressing in advance?
Yes, you can prepare the dressing a day in advance and store it in the refrigerator. Just give it a good stir or shake before using it.
8. Is this salad gluten-free?
Yes, the ingredients listed in the Roasted Chickpea and Cucumber Salad recipe are gluten-free. However, always check the labels of any store-bought ingredients to ensure they haven’t been processed in facilities that handle gluten.
9. Can I add some cheese to this salad?
Certainly! Feta cheese, goat cheese, or even Parmesan can be sprinkled on top for added flavor and texture.
Here’s to your health and the joy of discovering new, nutritious dishes like the Roasted Chickpea and Cucumber Salad. The team at AH7 wishes you delightful dining experiences and a journey full of well-being! Cheers!
ROASTED CHICKPEA AND CUCUMBER SALAD
Nutritions
Ingredients
- Chickpeas: 1 cup 240 ml
- Cucumber: 1 large diced
- Olive oil: 3 tablespoons 45 ml
- Lemon juice: 2 tablespoons 30 ml
- Garlic: 2 cloves minced
- Fresh parsley: ¼ cup chopped (60 ml)
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Cherry tomatoes: ½ cup 120 ml, halved
- Red onion: ¼ cup 60 ml, finely sliced
- Tahini: 1 tablespoon 15 ml
- Paprika: 1 teaspoon
Instructions
- Preheat your oven to 400°F (200°C).
- Thoroughly rinse and drain the chickpeas. Place them in a mixing bowl.
- Add 2 tablespoons (30 ml) of olive oil, salt, and paprika. Mix well, ensuring each chickpea is well-coated.
- Spread the chickpeas on a baking sheet. Roast for 20 minutes or until golden and crunchy.
- While the chickpeas are roasting, prepare the rest of the Roasted Chickpea and Cucumber Salad ingredients. In a large bowl, combine diced cucumber, cherry tomatoes, red onion, and fresh parsley.
- For the dressing: whisk together 1 tablespoon (15 ml) olive oil, lemon juice, minced garlic, tahini, salt, and black pepper.
- Once chickpeas are roasted, let them cool for a few minutes.
- Add the roasted chickpeas to the large bowl with other salad ingredients.
- Pour the dressing over the Roasted Chickpea and Cucumber Salad and mix well.
- Serve immediately or chill for later.
Notes
- Use fresh, organic ingredients whenever possible for the most optimal flavor and health benefits in your Roasted Chickpea and Cucumber Salad.
- Always dry chickpeas thoroughly before roasting. This ensures a crispy texture.
- Experiment with herbs. Fresh mint or dill can be a game-changer!
If you desire a spicy kick, sprinkle some red chili flakes or add a dash of hot sauce.
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