This wam vegan chickpea salad is delicious and nourishing. This salad is not only satiating and delicious, but contains an excellent source of nutrients and fiber. It's a perfect option for those who want to maintain a healthy diet without compromising on taste. Additionally, it's easy to prepare and can be enjoyed as a light lunch or side dish to accompany Moong Pani, or added to a lovely bowl of Khichari for added flavour.
Ingredients:
- 1 can of rinsed and drained chickpeas
- 2 minced garlic cloves,
- 1 red bell pepper,
- 1 small red onion, and
- 1 red bell pepper
- 1 teaspoon paprika
- 12 teaspoon cumin To taste,
- add salt and black pepper.
- 2/TBS of olive oil
- 2 cups baby spinach leaves
Instructions:
- Olive oil should be heated to a medium-high temperature in a sizable skillet.
- Red onion and bell pepper that have been chopped should be added to the skillet and sautéed for about 5 minutes, or until the vegetables are soft and fragrant.
- To the skillet, add the minced garlic, paprika, cumin, salt, and black pepper. Stir well.
- Stir the spices and vegetables into the skillet after adding the chickpeas. Cook the chickpeas until thoroughly heated for about 5-7 minutes, stirring occasionally.
- Add the baby spinach leaves to the skillet after turning off the heat. When the spinach leaves are just beginning to wilt, combine it with the chickpea mixture.
- Add the baby spinach leaves to the skillet after turning off the heat. When the spinach leaves are just beginning to wilt, combine it with the chickpea mixture.
Enjoy your warm vegan chickpea salad, which is delicious and nourishing. This salad is not only tasty but also packed with nutrients, as chickpeas are a great source of protein and fiber. You can also add some extra toppings like avocado or roasted sweet potato to make it even more filling. Be sure to prepare your Moong Pani or Khichari, and enjoy the robust flavours of this lovely salad alongside your favourite Moong Pani offering.
