Temperatures have dropped and feels more like late October. It reminds me that summer is going to say goodbye and slowly winter is about to creep in. Summer is so colorful, from glowing luminescence of fresh blooming flowers to fragrant and bright – colored vegetables, everything is in abundance. But in winters our focus changes to whatever veggies we have available.
With shorter days and early bedtime routines, I prefer healthy meals that require less cooking and more of mixing and chopping. In winters my meal plan start revolving around warm soup, salads and breads. Perfect meal for a cold, wintry days!! So today I bring you one of my favorite salad that is not only delicious and tasty, its protein – rich and is actually quite filling.
Healthy and refreshing chickpeas salad prepared with fresh veggies and tossed in a lemon- olive oil dressing. During winter months I’m going to be making more salads just like this one. Besides boiling the chickpeas/chole no actual cooking is required. If using store bought chickpea cans then there is no cooking required, drain the chickpea solution, wash and pat them dry. Chop veggies and toss them along with fresh herbs and spices.
This salad is extremely easy to make and very versatile. It taste delicious in any variation, may you add tomatoes, carrots or any other veggie of your choice – this salad is a winner. Best part is once everything is mixed up, natural juices from the fresh veggies and herbs makes it even more flavorful. Salad dressing gives chickpeas and veggies a perfect shine and a tangy flavor, but again it’s optional. If you prefer you can toast boiled chickpeas in oven or OTG, this will add extra crunch to the salad.
This salad can be prepared with black eyed peas (lobia). Except the texture and flavor of the beans nothing changes. Just before serving add crumbled paneer or feta cheese and you are good to go. If feta cheese or paneer is left out of the recipe then its a perfect VEGAN MEAL!!