As much as I am a soup person, I also like light salads that don’t break the bank or takes very little time to put together and yet nutritious. This week, Sujata Shukla gave us #LevantineCuisine as the theme for week 181 #FoodieMondayBloghop. Sujata has an amazing collection of recipes from around the world, including very traditional recipes from parts of India too. I especially admire her salads and dishes that are cooked with fresh, clean ingredients and have bookmarked many to try out.
I had cooked many dishes from this region earlier, and after Indian, I have a thing for Middle Eastern and Levantine Cuisine. Although I had many ideas and bookmarks for this cuisine, the week and the weekend particularly was chaotic, so I opted for a simple, yet yummy salad featuring Chickpeas that was very filling as a meal by itself. My husband is a huge fan of salads, and although he couldn’t eat this , I shall be making this slightly more elaborately again.
Having cooked chickpeas always in my freezer, this was a breeze to make and eat. Do make this for your family and let me know how they liked it. you may also use Canned chickpeas (drained) to make this or soak and pressure cook the raw chickpeas as done the traditional way
Prep time – 10 mins, Cook time – Nil (If you have cooked chickpeas on hand), Serves – 1
Cooked Chickpeas / Canned (and drained) – 1/2 cup
Cubed Cucumber – 1/4 cup
Deseeded and cubed tomato – 1/4 cup
Onions – 1/4 – chopped / cubed
Chopped bell peppers – 1/4 cup
Salt & pepper – to taste
Dressing : 1 tsp Olive Oil. 1/4 tsp Cider Vinegar, 1/2 tsp Zataar (a middle eastern spice), 1/2 tsp homemade dried mint powder, Lemon juice, 1/4 tsp brown sugar (opt.)
Chopped parsley / fresh coriander – 1/2 T – for garnish
In a bowl, whisk all ingredients for the dressing well and refrigerate it.
In another bowl, add all the other ingredients (apart from the dressing and garnish) and chill for 30 mins.
Just before serving, add the dressing to the salad ingredients, mix well, garnish and serve chilled
PIN FOR LATER
Other Middle Eastern + Levantine dishes on the blog:
Muhammara (with a twist) served with homemade Lavash