South Indian Chickpea Salad8 Reviews
- Prep: 30 min
- Ready In: 1 hr
“The State of Tamil Nadu in South India is the origin for Madras Curry, versatile salads, and stir-fry. Of course, locally they are known by different names. A twist on a traditional salad, my chickpea salad can be made as an appetizer or a healthy snack with tea.” - by Tarama
Original recipe yields 4 servings
- Toss together the garbanzo beans, mango, romaine lettuce, cucumber, carrot, celery, lemon juice, and salt in a large bowl. Let the mixture set for 30 minutes. Top the salad with the pineapple to serve.
Amount Per Serving (4 total)
- 221 cal
- 1.6 g
- 47.7 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"1) Romaine hearts should not even be optional- they don't belong in this dish. 2) I think the writer of the recipe forgot to mention that you should use an UNRIPE mango that's green and tangy. The s..." See moreweet mushiness of a mango distracts the palate. 3) I agree with another reviewer and spiced it up with some cayenne, cilantro, and a few little green chillies. 4) make sure you rinse canned chickpeas well, otherwise they retain a starchy liquid which tastes funny"
"I loved the combination of ingredients, but found the lack of seasoning to be a bit disappointing. I added a little cayenne and fresh cilantro, which definitely helped. Overall, refreshing and tasty...." See more"
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