The Ultimate Chickpea Salad!

A healthy, crunchy and yummy summer salad!

Welcome to the very first recipe post on my blog “Try This With Me”. I thought of starting my blog with something healthy first and then maybe something sweet. I’ve realized that starting a blog and writing recipes are not that easy, but definitely exciting. I am neither a writer nor a chef. I just like feeding my family healthy and nutritious food. I’m sure you do as well.

Hello May! Did you know that May is National Salad Month? What a coincidence that I started working on my blog in May 2020 with a salad as my first recipe. Warm weather and a crunchy garden-fresh salad. Yum!

I believe there is no limit to the number of ingredients in a salad. It could be anything from the kitchen as long as it adds balance to the mix.  You can mix and match vegetables, fruits, nuts, seeds and cheese to make yummy salads.

Legumes: Here I’m using one of my favorite ingredients in Indian cooking, Chickpea. It is good for people who are cutting down on meat, as it can contribute a significant amount of protein to their diet. I soaked chickpeas overnight and cooked it in the morning just before preparing the salad. You can also use canned chickpea. I’m not a fan of canned food. I like them fresh.

Produce: Make it colorful by adding a combination of colorful bell peppers, adding pomegranate or cherry tomatoes. I love adding one or two fruits to my salads, it gives a slight sweetness and takes the flavor up a notch. I wanted to add pomegranate but wasn’t able to find one anywhere. If you can find one, add maybe half a cup to this salad.

Cheese: Feta is one of the cheeses that go well in a salad. But watch out for the saltiness from the feta before adding salt. You can substitute feta for blue cheese in this recipe!