Crispy Roasted Indian Chickpea Salad with Cilantro Dressing

Serves 6.

Crispy Roasted Indian Chickpea Salad with Cilantro Dressing

Light in the backpack and easy to tote, these crispy chickpeas topping tossed greens are loaded with flavour and provide a delicious boost of energy.

DIY chickpeas from scratch

Soak dried beans in large bowl covered with several inches of water for at least 8 hours.

  • Drain and rinse well.
  • Place chickpeas in large saucepan and cover with several inches of water. Bring to a boil. Cover, leaving lid ajar, and simmer for 1 1/2 to 2 hours, or until chickpeas are as tender as you’d like.
  • Season with salt only after cooking, as salt toughens beans during cooking.


Want to try something new? Substitute canned chickpeas with frozen, thawed edamame beans and follow the same steps to bake and dry.


Make a pot of tea and transfer it to a bottle. Freeze, then pack it with your salad to keep it fresh and you hydrated. The tea not only complements the roasted chickpea salad, but also boosts your antioxidants.

Each serving contains: 335 calories; 12 g protein; 18 g total fat (3 g sat. fat, 0 g trans fat); 35 g total carbohydrates (7 g sugars, 8 g fibre); 555 mg sodium

Source: Pack Your Panniers

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