{"id":797,"date":"2008-09-23T08:39:31","date_gmt":"2008-09-23T15:39:31","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=797"},"modified":"2012-04-24T06:06:13","modified_gmt":"2012-04-24T13:06:13","slug":"chick-pea-salad-with-roasted-tomatoes","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/starters-snacks\/chick-pea-salad-with-roasted-tomatoes\/","title":{"rendered":"Chick Pea Salad with Roasted Tomatoes"},"content":{"rendered":"
\"Chickpea

Chickpea Salad with Roasted Tomatoes<\/p><\/div>\n

Some days I am in no mood to cook for lunch, neither eat a heavy one. Especially when the children are in school and the dear hubby at work and I am racing to get as much done as possible without any\u00a0 distraction present:-). Does that happen to any of you? These are the days when\u00a0I fix myself this protein filled colorful salad and a glass of smoothie. And it it healthy too. I love roasted tomatoes. I love it just like that and I love it on anything. Nice and refreshing with no after taste of the regular spicy Indian food.<\/p>\n

<\/p>\n

I also use this salad for picnics. The kids love picking through the beans and the nuts. Sometimes I serve it at the parties as a quick snack, along with Mint Chutney and Yogurt on the side for anyone who wants to top it with something.<\/p>\n

I am sending this to Divya’s Diet Food Event.<\/strong><\/a><\/p>\n

Believe me this thing works!! Try this for a couple of weeks… a carb free, protein filled delish and see the difference. I personally did:-)
\nIngredients:<\/strong><\/p>\n

    \n
  1. \n
    2 small cans garbanzo beans(if not using canned beans, you can soak the chick peas for a few hours and pressure cook them)<\/div>\n<\/li>\n
  2. \n
    \u00bd small onion chopped into very small pieces<\/div>\n<\/li>\n
  3. \n
    1 Serrano pepper deseeded and chopped small (can be substituted with any hot pepper)<\/div>\n<\/li>\n
  4. \n
    1 tablespoon of finely chopped cilantro leaves<\/div>\n<\/li>\n
  5. \n
    2 Plum Tomatoes<\/div>\n<\/li>\n
  6. \n
    1\/2 teaspoon\u00a0cumin (jeera) seeds<\/div>\n<\/li>\n
  7. \n
    A slice of Lemon\/Lime<\/div>\n<\/li>\n
  8. \n
    2 tablespoons of Sliced and Toasted Almonds<\/div>\n<\/li>\n
  9. \n
    1 tablespoon Extra Virgin Olive oil<\/div>\n<\/li>\n
  10. \n
    Black Peppercorns roughly crushed<\/div>\n<\/li>\n<\/ol>\n

     <\/p>\n

     <\/p>\n

    Preparation:<\/strong><\/p>\n

    Drain the chick peas.<\/p>\n

    Roughly chop the Tomatoes and drizzle olive oil on them. Either grill them lightly or Oven Roast them till the skins turn slightly brown.<\/p>\n

    Rub the Cumin seeds in the palm of your hands to release the flavor.
    \nCombine all the\u00a0chickpeas, hot pepper, tomatoes, onion,\u00a0salt, cumin seeds, chopped cilantro, and the toasted almonds and toss.<\/p>\n

    Whisk together Black pepper, Olive oil and Lemon Juice and add it to the chickpeas and toss again.<\/p>\n

    Serve at room temperature.<\/p>\n

    Note:<\/em><\/strong>\u00a0 Small Fresh Cherry Tomatoes can be roasted too. Personally I love the little roasted cherry tomatoes on my salad. I did not have them at home, so I used whatever I had.<\/p>\n

    <\/div>