Turmeric Spiced Chickpea Salad
This vibrant, refreshing salad is both healthy and hearty -- a great way to get a variety of colorful veggies and healthy spices into your diet. It's great for potlucks because it won't spoil easily and because it's easy to double the recipe to feed more people. It also makes a great side dish for meals at home. This salad features Herbologie's Hawaiian Red Turmeric powder, which is a powerful anti-inflammatory and helps improve circulation. With a delicate, sweet taste, this Big Island-grown spice adds a unique flavor to this easy-to-make dish.
Makes 4 servings
Prep time: 20 minutes
- 1 (16 oz) can chickpeas
- ½ onion chopped
- 1 small cucumber chopped and seeds removed
- 2 small tomatoes or 1 large one
- 4 broccoli florets – or broccolini if you can find it
- 1 Tablespoon of lemon juice – juice of about ½ lemon
- ¼ cup cilantro leaves, chopped
- 1 Tablespoon virgin olive oil
- ½ teaspoon Hawaiian sea salt
- ½ teaspoon paprika
- ¼ teaspoon Herbologie Roasted Garama Masala
- ¼ teaspoon black pepper
- ½ teaspoon Herbologie Red Turmeric powder
Rinse all the vegetables, clean, and dry.
Chop or dice onion.
Slice cucumber in half and remove seeds. Chop into small cubes.
Slice tomato into quarters and remove seeds. Chop into cubes.
Chop cilantro into small cuts.
Slice broccoli florets lengthwise into ½ inch cuts.
Drain the chickpeas in a colander and rinse with cold water.
Add chickpeas to the mixing bowl.
Add all the chopped vegetables except the cilantro.
Add the spices, salt, and pepper
Add olive oil and lemon juice.
Mix together gently.
Let sit covered for 30-60 minutes to marinate if you have time.
Transfer to your serving bowl if different from the mixing bowl.
Add chopped cilantro leaves on top of the salad for garnish.
Serve and enjoy!
By Monika Tournis, Hawaii Nutrition Company