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Chickpea and Ginger Root Salad – vegetarian recipe
Stav Kogan

Chickpea and Ginger Root Salad

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Servings: 4 servings
Calories: 50
Ingredients Method Nutrition

Ingredients
  

  • 0.33 cups (1.75 oz / 50g) Whole Chickpeas whole chickpeas
  • 1.5 cups (12 fl oz / 360ml) Water (for soaking) water
  • Fresh Ginger Root 1.5-inch (4 cm / 0.5 oz / 15g) piece of fresh ginger root (preferably young camphor or mango ginger)
  • 1.5 tbsp (0.75 fl oz / 22ml) Lime or Lemon Juice fresh lime or lemon juice
  • 0.5 tsp (0.1 oz / 2g) Chat Masala (optional) chat masala
  • 0.25 tsp (0.05 oz / 1g) Black Pepper freshly ground black pepper
  • Seek Out Young Ginger: For the most authentic and pleasant texture, hunt down young or green ginger at your local Asian market or specialty produce store. It lacks the tough fibers of mature ginger and has a milder, brighter flavor that shines in raw preparations.
  • Sprout for Success: If you have the time, let your chickpeas soak a little longer until they just begin to sprout (about 24 to 36 hours, rinsing them every 12 hours). Sprouting not only enhances the crunch but also makes the legumes much easier to digest and increases their nutrient bioavailability.
  • Try the Mung Dal Variation: As Srila Prabhupada suggested, you can easily swap the soaked chickpeas for soaked whole green mung beans (mung dal). They soften beautifully overnight and offer a slightly sweeter, earthier flavor profile.

Method
 

  1. Sort through the 0. 33 cups (1. 75 oz / 50g) of whole chickpeas to remove any debris, then place them in a bowl and cover with 1. 5 cups (12 fl oz / 360ml) of water to soak for 8 hours or overnight until slightly sprouted.
  2. Drain the soaked chickpeas thoroughly using a strainer and transfer them to a small mixing bowl.
  3. Peel the 1. 5-inch (0. 5 oz / 15g) piece of fresh ginger root, slice it into paper-thin rounds, and then cut those rounds into a paper-thin julienne.
  4. Add the julienned ginger, 1. 5 tbsp (0. 75 fl oz / 22ml) lime juice, 0. 5 tsp (0. 1 oz / 2g) chat masala, and 0. 25 tsp (0. 05 oz / 1g) black pepper to the bowl with the chickpeas and toss well to combine.
  5. Don't Skip the Chat Masala: While listed as optional, chat masala adds a distinct, tangy, and slightly sulfurous umami flavor that elevates the dish. If you cannot find it, a tiny pinch of black salt (kala namak) mixed with a dash of amchoor (dry mango powder) makes a great substitute.

Nutrition

Calories: 50kcalCarbohydrates: 8gProtein: 2.5gFat: 0.7g

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