Follow these steps for perfect results
Black pepper powder
crushed
Extra Virgin Olive Oil
Kala Chana (Brown Chickpeas)
soaked overnight and boiled
Cherry tomatoes
Salt
to taste
Baby corn
chopped
Basil leaves
chopped
Red Chilli flakes
Green Bell Pepper (Capsicum)
chopped into big slices
Black olives
chopped
Onion
sliced (cut into four pieces)
Garlic
crushed
Lemon
Heat olive oil in a pan.
Add onion, crushed garlic, capsicum, and baby corn to the pan.
Cook for 3-4 minutes.
Sprinkle with salt.
Add cherry tomatoes and cook until slightly softened.
In a separate bowl, combine chickpeas, salt, basil leaves, chopped olives, red chilli flakes, crushed peppercorn, and lemon juice.
Mix well.
Add the cooked vegetables to the chickpea mixture.
Lightly mix everything together.
Serve as a healthy snack, light dinner, or alongside vegetable soup and garlic bread.
Expert advice for the best results
Adjust the amount of red chilli flakes to your spice preference.
For a creamier salad, add a spoonful of tahini.
Marinate the chickpeas in the lemon dressing for at least 30 minutes for enhanced flavor.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for up to 2 days.
Serve in a bowl or on a plate, garnished with fresh basil leaves and a drizzle of olive oil.
Serve as a side dish with grilled chicken or fish.
Serve as a light lunch with whole-grain bread.
Serve as an appetizer with pita chips.
Complements the Mediterranean flavors.
Refreshing and light.
Discover the story behind this recipe
Common in Mediterranean cuisine, often served as part of a mezze platter or as a light lunch.
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