Chickpea Salad with Ginger Recipe


Submitted by megsambit

Makes 4 servings


A recipe from Mark Bittman's Minimalist column at the NY Times, using summer veggies and fresh chickpeas.

Ingredients
1 tablespoon cumin seeds or ground cumin
3 cups chickpeas, cooked or canned
2 bell peppers, red, yellow or orange, cored, seeded and diced
1 red onion, diced
1 tablespoon ginger, peeled and minced
1 tablespoon sugar, optional
3 tablespoons fresh lemon juice
Directions
  1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes. Grind to a powder using a spice mill, coffee grinder or mortar and pestle. If using ground cumin, lightly toast.

  2. In a large bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.)

  3. Taste and add more salt, pepper or lemon juice if you like, garnish with cilantro, and serve.

Categories

Vegetables, Salads, African, No Cook, Quick, Vegetarian, Kosher, Halal

Nutrition Facts
Serving Size 259.9g
Amount Per Serving
Calories
281
Calories from Fat
33
% Daily Value*
Total Fat
3.7g
6%
Saturated Fat
0.4g
2%
Cholesterol
0mg
0%
Sodium
13mg
1%
Total Carbohydrates
52.8g
18%
Dietary Fiber
12.3g
49%
Sugars
19.1g
Protein
12.4g
Vitamin A 5% • Vitamin C 97%
Calcium 12% • Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
95% confidence
A 		  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in manganese
  • Very high in vitamin C
    		•    Bad points
  • High in sugar
    		•
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