lunch · vegan
Cumin chickpea salad
Savoury · Spicy · Tart · Cold / cooling · Warm · Crunchy
12 minabout 150 kcal4 g protein14 g carbs8 g fat4 g fibre
Kitchen estimate per serving from typical home portions — not a lab analysis.
What you need
- 1½ cups cooked chickpeas, drained
- 1 teaspoon cumin seeds, toasted and crushed
- 1 tomato, diced
- ½ onion, finely sliced
- Lemon, oil, salt, coriander
How to make it
2 servings · 12 min prep · 0 min cook
- 1
Gather and measure
If using canned chickpeas, rinse until the foam is gone, then drain well.
Set every ingredient on the counter first so you are not hunting mid-cook.
- 2
Toast cumin
Dry-toast cumin seeds in a pan 30–40 seconds until fragrant. Crush lightly.
- 3
Toss
Mix chickpeas, tomato, onion, cumin, lemon, oil and salt. Rest 5 minutes so the chickpeas take on the dressing. Finish with coriander.
