Chickpea Salad

Yield: 6 servings
Preparation Time: 20 minutes
Cooking Time: 10 minutes


  • 4 tablespoons virgin olive oil, divided
  • 1 small onion, chopped finely
  • 1 large tomato, chopped finely
  • 2 garlic cloves, minced
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • Pinch of red pepper flakes, crushed
  • ½ teaspoon ground ginger
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon paprika
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh cilantro, chopped
  • 1 large red onion, chopped
  • 1 large tomato, chopped


  1. In a skillet, heat 1 tablespoon of oil over medium-low heat and sauté finely chopped onion and garlic for about 5-7 minutes.
  2. Add chickpeas, red pepper flakes and ground ginger and cook for about 1 minute.
  3. Add lemon juice and cook for about 1-2 minutes or until all the liquid is absorbed.
  4. Transfer the chickpea mixture in a serving bowl.
  5. Add remaining oil, paprika and cumin and gently, stir to combine.
  6. Keep aside to cool completely.
  7. After cooling, stir in red onion and tomato and serve with the garnishing of cilantro.

Nutritional Information per Serving:

Calories: 622
Fat: 18.1g
Saturated Fat: 2.3g
Sodium: 66mg
Carbohydrates: 91.6g
Dietary Fiber: 26.1g
Sugar: 18g
Protein: 28.3g