Tibetan Chickpea Salad
1 min readThis tangy, spicy chickpea salad makes a delightful filling for pita or rolled-up Classic Chinese Pancakes. Fresh lime juice can replace all or part of the lemon juice, if desired.
MAKES 4 SERVINGS
2 tablespoons fresh lemon juice, or to taste
1 tablespoon extra-virgin olive oil
1⁄2 tablespoon toasted (dark) sesame oil
1⁄2 tablespoon ground cumin
1⁄2 teaspoon coarse salt
1⁄8 teaspoon cayenne pepper, or to taste
Freshly ground black pepper, to taste
1 1⁄2 cups rinsed and drained canned chickpeas
1 medium tomato (about 6 ounces), seeded and chopped
1 medium boiling potato (about 4 ounces), peeled, boiled, cooled, and cubed
1 ripe avocado, peeled, pitted, and chopped (optional)
2 scallions, white and green parts, thinly sliced
1 fresh green chili, seeded and chopped
2 tablespoons chopped fresh cilantro
In a medium bowl, whisk together the lemon juice, olive oil, sesame oil, cumin, salt, cayenne, and black pepper. Add the remaining ingredients, tossing gently to combine. Let stand about 10 minutes at room temperature to allow the flavors to blend. Toss again and serve at room temperature. Alternatively, without the optional avocado, cover and refrigerate a minimum of 1 hour or up to 2 days and serve chilled, or return to room temperature, adding the avocado, if using, shortly before serving.
{PER SERVING} (without avocado) Calories 183 • Protein 7g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 25g • Dietary Fiber 3g • Sodium 248mg
