Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, crunchy chickpea salad. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Crunchy chickpea salad is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Crunchy chickpea salad is something which I have loved my entire life.
Add a crunchy salad to your family's dinner! MORE+ LESS Coronation chickpea and apple salad. Make this classic lunch favourite vegetarian by replacing the chicken with chickpeas.
To get started with this recipe, we must first prepare a few components. You can have crunchy chickpea salad using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Crunchy chickpea salad:
- Make ready 1 cup boiled chickpeas
- Get 1 medium sized onion chopped
- Get 1 tomato chopped
- Prepare 1 green chilli chopped
- Get to taste Salt
- Take 1/2 teaspoon Red chilli powder
- Make ready Juice of one lemon
- Get 1/2 cup cornflakes
- Make ready 1 pinch sugar
- Get 1/4 cup roasted peanuts
- Prepare Fresh coriander leaves chopped to garnish
Serve in a sandwich, wrap, or with crackers for dipping! Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. I was craving a crunchy salad the other day that was filling with something like chickpea or lentil balls, but wanted it. Chickpea Salad with tomatoes, cucumber, avocado and easy Mediterranean dressing.
Steps to make Crunchy chickpea salad:
- In a bowl, add boiled chick peas, onion, chopped tomato and green chilli.
- Add salt, red chilli powder, lemon juice and a pinch of salt. Give everything a nice toss.
- Add peanuts and cornflakes to the bowl. Mix well. Garnish with chopped coriander leaves.
- Tip: Add cornflakes and peanuts just when you are about to serve; otherwise, they will lose their crunch
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