Spicy chickpea salad

Explore the bold flavors of this zesty spicy chickpea salad. Bursting with aromatic spices and fresh ingredients, it's a delightful culinary adventure for your taste buds.

Ingredients:

• 1 cup dried chickpeas (about 140g), soaked overnight and drained
• 1 medium tomato, cut into 1/2-inch dice
• 1/2 cup diced cucumber (1/2 inch)
• 1/2 small red onion, finely diced
• 1/2 jalapeño, seeded and minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon vegetable oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried mango powder, optional (see Note)
• Salt

Instructions:

1. Place the chickpeas in a large saucepan and add enough water to cover them by 4 inches. Bring to a boil and then reduce the heat to simmer. Cook the chickpeas until they are soft, stirring from time to time, approximately for 2 hours. Once done, drain the chickpeas.
2. Mix together chopped tomato, cucumber, red onion, jalapeño, olive oil, vegetable oil, lemon juice, ground cumin, cayenne pepper, and mango powder in a large bowl. Stir in the cooked chickpeas and season with salt. Serve the dish at room temperature or slightly chilled.

Summary:

• Calories: 962 kcal
• Fat: 51 g
• Protein: 31 g
• Carbs: 104 g
• Potassium: 1538 mg
• Magnesium: 147 mg