South Indian Chickpea Salad recipe

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Ingredients

1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 mango - peeled and diced
1 cup chopped hearts of romaine
½ cup diced cucumber
½ cup diced carrot
¼ cup diced celery
2 tablespoons fresh lemon juice
salt to taste
1 cup chopped pineapple

Nutrition Info

220.6 calories
carbohydrate: 47.7 g
cholesterol: : -
fat: 1.6 g
fiber: 7.4 g
protein: 6.7 g
saturatedFat: 0.2 g
servingSize: -
sodium: 359.6 mg
sugar: 18.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss together the garbanzo beans, mango, romaine lettuce, cucumber, carrot, celery, lemon juice, and salt in a large bowl. Let the mixture set for 30 minutes. Top the salad with the pineapple to serve.

Recipe Yield

4 servings

Recipe Note

The State of Tamil Nadu in South India is the origin for Madras Curry, versatile salads, and stir-fry. Of course, locally they are known by different names. A twist on a traditional salad, my chickpea salad can be made as an appetizer or a healthy snack with tea.

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