Chickpea Salad

Who hates chickpea?

Oh boy you missed out a lot!

Chickpea is one of my favourite legume to work with. The locals here call them “kacang kuda”. Malaysia Indians refer it as “kacang subhese”. It has different common names like garbanzo, chana and etc. All refers to the same beloved legume that gives out sweet, nutty and creamy buttery flavor.

A treasured staple food in India, chickpea is high in protein and fibre. Keeps you full longer and promotes healthy digestive. Some published studies show chickpeas promotes the growth of good bacteria in your guts. Great for keeping that weight in check!

Studies also show that it helps in regulating blood sugar and the folate and magnesium found in chickpea helps in promoting healthy heart. The catch – you have to take it almost daily to enjoy such benefits.

Our local supermarkets sell the dried beige coloured chickpea and canned cooked chickpea. I have seen chickpeas in shades of black and brownish red during my US visit. Unfortunately, I didn’t get them as I was too occupied with the fruit section that time. How stupid right?

Before cooking, it’s best to soak chickpea for at least four hours or overnight. Pre-soaking shorten the cooking time and activates the enzymes. Steam or cook in lightly salted boiling water for 30-45 minutes to soften it and add into your stew, dhal, curries, paste like spread like hummus, cold salad or deliciously by itself. You can skip the soaking and cooking by using canned chickpea but you get that typical can smell.

Here’s my take on a simple chickpea salad

Chickpea Salad

Portion: 4-6 pax

Prep Time: one hour

500g dried chickpea (soak and cook per the above instruction)

1 small red onion

2 ribs/stalk of celery

1 Japanese cucumber

1 red/yellow capsicum

1 tomato

1 clove of garlic – grated into paste

1 bunch of fresh mint

1 bunch of fresh coriander

1 lemon (juice and zest)

1 tbsp raw cane sugar

3 tbsp apple cider vinegar

5 tbsp extra virgin olive oil

Sea salt and freshly grinded black pepper to taste

The flow

1. Add cooked chickpea, diced red onion, diced celery, diced cucumber, diced capsicum, diced tomato, chopped mint and coriander in a big bowl

2. Grated garlic, lemon zest, lemon juice, apple cider vinegar, sugar and extra virgin olive oil in another bowl and combine until sugar is fully dissolved

3. Pour the dressing into the chickpea mix

4. Season with sea salt and black pepper

5. Serve immediately and enjoy!

Toss em'!