Ingredients with Measurements:
- 1 head of lettuce, chopped
- 1 can chickpeas, drained and rinsed
- 1 small red onion, thinly sliced
- 1 small cucumber, diced
- 1 small tomato, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
- 1/4 cup raisins
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the chopped lettuce, chickpeas, red onion, cucumber, tomato, cilantro, mint, peanuts, and raisins.
2. In a small bowl, whisk together the lemon juice, olive oil, cumin, coriander, salt, and black pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 256
- Fat: 16g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 7g
Substitutions for ingredients:
- Lettuce: Any leafy green such as spinach or arugula can be used instead.
- Chickpeas: Any other type of bean such as black beans or kidney beans can be used instead.
- Red onion: White or yellow onion can be used instead.
- Cucumber: Zucchini or bell pepper can be used instead.
- Tomato: Cherry tomatoes or sun-dried tomatoes can be used instead.
- Cilantro and mint: Parsley or basil can be used instead.
- Roasted peanuts: Any other type of nut such as almonds or cashews can be used instead.
- Raisins: Dried cranberries or chopped dates can be used instead.
- Lemon juice: Lime juice can be used instead.
- Olive oil: Any other type of oil such as avocado oil or sesame oil can be used instead.
- Ground cumin and coriander: Curry powder can be used instead.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add diced avocado for a creamy texture.
- Add sliced jalapeño for a spicy kick.
- Add cooked quinoa or brown rice for a heartier meal.
Tips and tricks:
- Make sure to rinse the chickpeas thoroughly to remove any excess salt or preservatives.
- Chop the lettuce and vegetables into bite-sized pieces for easy eating.
- Toast the peanuts in a dry pan for a few minutes for extra flavor.
- Make the dressing ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- None, this salad is best served cold.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro or mint leaves.
Garnishes:
- Extra cilantro or mint leaves.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Naan bread or pita bread.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of water.
- If the salad is too salty, rinse the chickpeas again or add more lettuce to balance it out.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftovers in the fridge and consume within 3 days.
Food history:
- This salad is inspired by Indian cuisine, which often incorporates a variety of spices and fresh herbs into their dishes.
Flavor profiles:
- This salad is fresh and crunchy with a mix of sweet and savory flavors. The dressing is tangy and slightly spicy.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a larger meal.
Related Categories
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Region: Indian