We here at the Leafy Cauldron apologize for the extreme vegan-ness of this dish, but we promise this aromatic and refreshing salad well worth it – otherwise we’d never, ever give you a salad recipe. You’ll often find something similar at falafel joints but it’s usually pretty tasteless, lacking a certain something or other. We amped up the flavour, served it with crispy endive boats and with jerk tofu, fresh fennel and lemon salad and roast pumpkin. It’s so bright and tasty, it makes for a perfectly succulent and filling lunch; no sides required.
I used orange and yellow bell pepper, but you should feel free to use what you have on hand, like red or just one singular colour. Diced or shredded carrot would make a lovely addition, as well. It’s a salad, go for whatever you like – just be sure to keep it diced so everything is about the same size.
Chickpea and Cumin Salad
~2 cups of cooked chickpeas, rinsed
2 tablespoons orange bell pepper, diced
2 tablespoons yellow bell pepper, diced
2 tablespoons green bell pepper, diced
2 tablespoons red onion, diced
1 tablespoon fresh flat leaf parsley, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon extra virgin olive oil
Zest of half a lemon
Juice of a whole lemon
1 small garlic clove, grated over a micro-plane
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and freshly cracked black pepper, to taste
In a medium sized bowl combine chickpeas, bell peppers, red onions, fresh herbs. Drizzle with olive, lemon zest and lemon juice. Grate the garlic clove over the bowl. Add the cumin, coriander, salt and pepper and toss all ingredients to combine. Cover and refrigerate for as long as possible, but dig right in, if you must.