Pan - Roasted Chickpea Salad
20 Min

Pan Roasted Chickpea Salad

In my kitchen, there is no wrong way to cook chickpeas. Whether it is channa masala spooned over toast, an Indian-inspired hummus, chickpea pilaf with various greens or a simple garbanzo salad, I find a way to eat chickpeas at least two to three times a week. They are delicious, high in protein and packed with nutrients. What I love about this preparation is that it can be made ahead of time and tastes good at room temperature or cold.
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Cook Time

20 Minutes



Step 1
Soak the chickpeas for 2 to 3 hours or overnight in the refrigerator. Drain and combine the chickpeas with 3 cups of water and bring to a boil. Lower the heat, cover the stockpot and simmer for an hour or until the chickpeas are tender. Drain.
Step 2
Heat the olive oil and pop the cumin seeds. immediately add the drained chickpeas. Sauté the chickpeas and cook on high heat until they are almost dry.
Step 3
Add the amchur, pepper, ginger, and salt and continue sautéing for 2 to 3 minutes. Be careful not to overcook the spices or they may burn.
Step 4
Serve with cucumbers, tomatoes, and mint leaves with the juice of one lemon.

1 cup dry chickpeas
3 tablespoons olive oil
1 teaspoon cumin seeds
2 tablespoons amchur (dried mango powder)
1 tablespoon freshly ground black pepper
1 tablespoon unpeeled grated ginger
2 teaspoons sea salt
2 cups of diced cucumbers
2 cups of diced tomatoes
1 cup loose mint leaves
1 lemon

Notes & Variations

  • Replace the dry beans with 2 cans of chickpeas.
  • For a spicier version, add one teaspoon of chili powder to the chickpeas.
  • This recipe works well with for navy beans or black-eyed peas.

20 Min

Quench your thirst.

Eating such a tasty meal sometimes leaves you feeling parched, how about making one of these refreshing drinks?