5 from 3 votes
Spicy Thai Chickpea Salad
This ultra Creamy Spicy Thai Chickpea Salad made in Mediterranean style is bursting with rich flavors of peanut butter, honey, tangy lemon and crunchy veggies! Trust me, each bite is super indulging!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
people
Calories:
179 kcal
Course:
Salad, Appetizer
Cuisine:
Mediterranean
Ingredients
- 1 cup chickpeas boiled
- 1 small onion
- 1 small tomato
- 1 small capsicum
- 2 teaspoon honey optional
- 1 tablespoon peanut butter
- 2 teaspoon red chili
- 1 teaspoon lemon juice
- few leaves Coriander fresh leaves
- 1 teaspoon olive oil
- salt as per taste
- 1 small green chili optional, chopped in small pieces
Instructions
- Gather all the ingredients. Wash veggies under running water. Chop them as desired. For the chickpeas, soak overnight or two hours in warm water. Boil for two whistles on full and simmer for 15-20 min.
- Take a large bowl and all the veggies along with chickpeas. You may add any other vegetable of choice.
- Add lemon juice.
- Drizzle some olive oil.
- A hint of honey brings a wonderful amalgam of all tastes in the salad. Just remember never heat honey or add it to anything hot as it makes it toxic. So here all food stuff is of room temperature,.
- Add all spices and salt, green chillies.
- Add Peanut Butter and give a good mix.
- The Spicy Vegetarian Thai Salad is ready. Enjoy It.
Cup of Yum
Notes
- Notes:
- Boil the chickpeas a day before. Soak them for about 7-8 hrs (overnight soaking works well too). Pressure Cook them for 2 full whistles and simmer for about 20 min. Remember to add salt while boiling.
- If you are using the canned chickpeas, drain the water from the can and make sure to boil them for about 10 min or till tender.
- When adding chickpeas in salad, use a colander to remove any extra water that comes from boiling it or else the salad may leave water.
- For storing it in refrigerator, make sure the container is dry and has no moisture in it or else the salad may become soggy.