How to make Chickpea Salad With Roasted Vegetables -
Keep boiled chickpeas in your refrigerator to quickly rustle up this salad.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Green capsicum (हरी शिमला मिर्च )
Cuisine : Fusion
Course : Salads
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For more recipes related to Chickpea Salad With Roasted Vegetables checkout Chana and Rajma Salad in Tamarind Dressing, Moroccon Chickpea Tomato Salad. You can also find more Salads recipes like Prawn and Pomelo Salad Garden fresh Salad Chicken Salad Moong Moth Ka Anokha Salad
Chickpea Salad With Roasted Vegetables Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chickpea Salad With Roasted Vegetables Recipe
Chickpeas (kabuli chana) soaked overnight and boiled with salt 1 cup
Green capsicum 1 large
Cherry tomatoes 25-30
Garlic crushed 10 cloves
Extra virgin olive oil 3-4 tablespoons
Green olives sliced 3 tablespoons
Fresh basil leaves 15-20
Salt to taste
Crushed black peppercorns 1/2 teaspoon
Crushed red chillies 1/2 teaspoon
Lemon 1/2
Method
Step 1
Cut green capsicum into large pieces. Heat extra virgin olive oil in a non stick grill pan. Crush garlic cloves and put into the pan.
Step 2
Put the capsicum pieces and cherry tomatoes in the grill pan. Sprinkle some salt and roast everything together till lightly burnt.
Step 3
Put the chickpeas in a large mixing bowl. Add green olives and mix. Remove the capsicum pieces from the grill pan, chop into small pieces and add to the bowl.
Step 4
Chop basil leaves and add. Add salt, crushed black peppercorns, crushed red chillies, juice of ½ lemon, remaining extra virgin olive oil, roasted cherry tomatoes and garlic, mix well and serve.
Nutrition Info
Calories : 1368 Kcal
Carbohydrates : 147.1 gm
Protein : 41.1 gm
Fat : 70.7 gm
Other : 15
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
