Chickpea reminds me of Bambara beans. They are so similar in color and shape that it's super easy to confuse the two. But why not when they both belong to the family Fabaceae ( legumes, peas or beans family) and they both carry unimaginable nutrients for a healthy breakfast or lunch choice. I made this Chickpea salad recently to pack up on fiber and protein and why not toss in a few cashew nuts I thought to myself 😄.
Most of the salads I just love to indulge in are non-mayo and more along the vinaigrette side of things. My Mom says I eat salad like an obroni ( white person) 😏. Why? Because the typical Ghanaian salad is rich in salad cream, baked beans, corned beef, sardine etc. Super rich! So rich and packing the calories 😂.
This recipe is simple. Like really simple. I made the vinaigrette as usual instead of a store-bought one and it was just simply saladmazing! That's a new word by the way. The recipe would definitely be faster if you have meal prepped your vegetables.
Let's go with the recipe shall we?
Difficulty: Easy Preparation : 10 mins
3 lettuce leaves
1/2 can of chickpeas
2 medium-sized tomatoes
handful of cashew nuts
3 cloves garlic
2 tbsp soy sauce
2 tbsp olive oil
1/2 tsp salt
1 tbsp balsamic vinegar
1 tbsp ground black pepper
1 tbsp brown sugar
1 tbsp thyme/rosemary
A fresh sprig of parsley
1. Wash vegetables in a salt solution and drain in a colander.
2. Tear up lettuce leaves in mini bites
3. Dice up tomatoes and spring onions and set aside.
4. Open chickpeas and drain liquid out.
5. Combine lettuce, tomatoes and onions into bowl and add chickpeas
6. Sprinkle cashew nuts on.
To make Vinaigrette
1. Grate garlic into bowl
2. Chop up parsley and add to garlic
2. Add vinegar and sugar and beat with fork till sugar dissolves
3. Add salt, thyme, black pepper, soy sauce and olive oil and beat for 2 mins
4. Drizzle vinaigrette on salad.
Enjoy with toasted brown bread and get ready for a super awesome day!
I actually have a confession...🙊 This was my first time using Balsamic vinegar 🙈 and i simply fell in love with it! I have been a malt vinegar user for the longest time, perhaps because that's what I have seen my Mom use over the years. So look at me now all grown up 😂 trying new things. Go me!
The vinaigrette was so beautiful and simply worked really well with the chickpeas. The cashew was an excellent addition as well giving not just a great crunch but a welcoming nutty flavour.
Give this recipe a try and do share your comments in the post below or tag #Seemychow on instagram and show off your handiwork and review.
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This is a SeeMyChow contribution by the blog Editor & Life & Style blogger Naa Oyoo Kumodzi who writes at naaoyooquartey.com . She is a born foodie, lifestyle blogger, food stylist & photographer and social media strategist for brands.