Delicious Warm Chickpea Salad

Warm/fresh/crunchy... perfect for autumn weather!

The weather is just starting to cool down, but its still not quite cold enough for soups yet! So I’ve been getting creative making warm salads, and this turned out beautifully 🙂 This chickpea salad is meat, dairy, egg, gluten and sugar-free and packs a big nutritional punch. The chickpeas and nuts are a great plant based protein that keep you satisfied and if you use smoked paprika (which just happens to be my favourite spice!) you get a BBQ flavour that is just amazing.

Chickpea Salad; perfect for autumn!

Its that middle-ground between cooling summer salad and warm winter soups and stews, capsicum, cucumber and cherry tomatoes mixed in with crunchy almond and paprika coated chickpeas… mmm…

Enjoy this recipe? Please post your comments below!

Delicious warm chickpea salad

Prep Time10 minsCook Time5 minsCategory, ,

Ingredients:

 2 400g tins organic salt-reduced chickpeas
 1 Large continental cucumber, diced
 1 Large red capsicum, diced
 1 Red (purple) onion, diced
 1 Punnet cherry tomatoes (approx 10-15), halved
 ½ cup Raw almonds
 3 tbsp Extra Virgin Olive Oil
 1 ½ tbsp Paprika (sweet or smoked)
 salt/pepper to taste

Instructions:

1

Drain and rinse chickpeas. Zoosh almonds into a meal.

2

Combine chickpeas, almond meal, paprika and olive oil in a skillet/fry pan.

3

While the chickpeas are in the pan, dice your vegetables and set aside in a large salad bowl. Once chickpeas are cooked (almond meal has started to stick), then add immediately to the salad, stir through and serve!

NOTES
4

Chop up some fresh avocado to add an amazing creamy texture to your plate!

5

If making ahead of time, keep the chickpeas separate to the salad. That way you can heat up the chickpeas and get the hot/cold contrast that makes this so perfect for Autumn and early Spring.

Ingredients

 2 400g tins organic salt-reduced chickpeas
 1 Large continental cucumber, diced
 1 Large red capsicum, diced
 1 Red (purple) onion, diced
 1 Punnet cherry tomatoes (approx 10-15), halved
 ½ cup Raw almonds
 3 tbsp Extra Virgin Olive Oil
 1 ½ tbsp Paprika (sweet or smoked)
 salt/pepper to taste

Directions

1

Drain and rinse chickpeas. Zoosh almonds into a meal.

2

Combine chickpeas, almond meal, paprika and olive oil in a skillet/fry pan.

3

While the chickpeas are in the pan, dice your vegetables and set aside in a large salad bowl. Once chickpeas are cooked (almond meal has started to stick), then add immediately to the salad, stir through and serve!

NOTES
4

Chop up some fresh avocado to add an amazing creamy texture to your plate!

5

If making ahead of time, keep the chickpeas separate to the salad. That way you can heat up the chickpeas and get the hot/cold contrast that makes this so perfect for Autumn and early Spring.

Warm Chickpea Salad
By | 2017-06-17T06:19:02+00:00 April 25th, 2016|0 Comments

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