Chickpeas Salad in Cilantro Dip

This easy and flavorful Chickpeas Salad in Cilantro Dip is a protein packed vegan lunch option. Its easy, nutritious yet a satisfying meal that's made with simple ingredients.

Course Salad

Cuisine American

Keyword chickpea salad recipe, chickpeas salad, how to make chickpeas salad, vegan chickpea salad

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 489kcal

Author Gunjan

Ingredients

for the dip

1 cup fresh cilantro (stems removed)
1/2 cup raw peanuts
1 tsp cumin seeds
1/4 tsp mustard powder
1/4 tsp fresh/dried garlic
1/4 tsp fresh/powdered ginger
1/2 tsp onion powder
1/2 tsp chili powder
3/4 tsp sugar
1 tsp salt
1 1/2 tsp lemon juice
1/2 cup water

for the salad

2 cups chickpeas (boiled and drained)
1/2 cup finely chopped red onions
1/2 cup finely chopped yellow bell pepper
1/2 cup diced cherry tomatoes
1 tsp chia seeds (optional)

Instructions

In a food processor/blender combine all the ingredients for the dip and blend as smooth as possible.
In a salad bowl toss in all the salad ingredients along with the dip and serve immediately.

Video

Notes

Measure chickpeas after boiling and draining. You may canned chickpeas as well. But it as 2 cups after draining and rinsing.
Make sure that the dip is smooth and there are no lumps or crunchy bites.
This dip recipe yields about ¾ cups.
Any unsalted peanuts can be used for this recipe but I preferred using the peanuts with skin for this recipe because of the creamy texture of the dip.

Nutrition