Cilantro-Lime Chickpea Salad with Crispy Garlic
Ingredients
- 2 cans (15 ounces each)canned chickpeas (drained and rinsed)
- 1 largecucumber
- 1 mediumred bell pepper
- ½ mediumred onion
- 1 bunchfresh cilantro
- 2lime
- 4garlic cloves
- ¼ cupolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 large cucumber into 1/2-inch pieces.
- 02
Dice 1 medium red bell pepper.
- 03
Thinly slice 1/2 medium red onion.
- 04
Roughly chop a handful of fresh cilantro (about 1/2 cup).
- 05
Mince 4 garlic cloves.
Method
- 01
Heat 3 tablespoons olive oil in a small skillet over medium heat. Add 4 minced garlic cloves and cook for 1–2 minutes, stirring often, until fragrant and just starting to turn golden. Pour into a small bowl and let cool.
- 02
In a large bowl, combine the drained chickpeas with the cucumber, bell pepper, and red onion.
- 03
Squeeze juice from 2 limes over the mixture. Add the cooled garlic oil, cilantro, 1/2 teaspoon salt, a pinch of black pepper, and red pepper flakes. Toss well.
- 04
Taste and adjust seasoning. Serve at room temperature or chilled.
Spice Tips
For warmth, add a pinch of cayenne. If you like heat, stir in a few sliced jalapeño peppers. A squeeze of fresh lemon brightens the finish if you prefer it over lime.
Make this up to 4 hours ahead and store in the fridge; flavors deepen as it sits. Add a handful of crumbled feta or a cooked grain (quinoa, couscous) to make it more substantial.