Chickpeas Salad

Mar 24th, 2016

A staple of Middle Eastern, North African and Indian cuisines, the Chick Pea is also known as Garbanzo Bean in Latin America, Bengal gram in India, Hummus in Arab countries or Shimbra in Ethiopia. It is one of the most ancient cultivated vegetable; approx. 10,000 years, offering a wide spectrum of health benefits.

  • Excellent source of protein and vitamin C
    • High in fiber:
    • Preventing digestive disorders and easing the bowel movements
    • Lowering the blood sugar levels (beneficial for diabetes)
    • Decreasing the amount of cholesterol in the blood yet protecting the heart
  • Rich in iron, phosphate, calcium and magnesium contributing to strong bones


1 medium size bowl of chickpeas (soaked overnight and cooked or canned), 2 garlic clove crushed, 2 tbsp olive oil, 1 tbsp squeezed lemon, 1 red pepper east jump washed and finely diced, 2 tbsp diced red onion, 2 spring onions washed and thinly sliced, handful of chiseled flat parsley, ½ tsp cumin, ½ tsp paprika, salt and pepper.


  1. In a large bowl, mix olive oil, lemon juice, garlic, onion, red pepper, parsley and all the spices
  2. Add cooked or canned chickpeas to the sauce and mix well
  3. Let it cool down in room temperature and refrigerate
  4. Serve the salad in a plate or a bowl, and add fresh leaves of flat parsley

Note: Dry soaked and cooked chickpeas are tastier and healthier than the canned ones. The canned chickpeas should be rinsed well and drained. You can also add diced celery and fresh mint as an option.

To read the full article please download our Asana Journal App or purchase Issue 159 March 2016

Asana Journal

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