Ingredients
Scale
- 4 tbsp olive oil
- 15 oz cooked chickpeas (drained and rinsed)
- 1 sweet onion (thinly sliced)
- 4 cloves garlic (minced)
- 1 red pepper (thinly sliced)
- 2 tbsp sun dried tomatoes in oil (finely chopped)
- 1 cup red cabbage (chopped)
- 1 cup cilantro (chopped)
- 5–6 fresh basil leaves (chopped)
- 1 tbsp sumac
- 1/2 tsp salt
- 1 tbsp red apple vinegar
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp vegan sugar (optional)
- 2 tbsp fresh lemon juice
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp turmeric
- 1/4 tsp ground cloves
- 1/4 tsp black pepper (more or less to taste)
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add chickpeas and cook for 1 minute. Stir in spices and cook for an additional 5 minutes until fragrant. Transfer to a mixing bowl.
- In the same skillet, add remaining olive oil and sauté onions and garlic for 3-4 minutes until softened. Add red peppers and sun-dried tomatoes; cook for another 2 minutes.
- Allow the mixture to cool slightly before adding vinegar, chili powder, optional vegan sugar, chopped cabbage, cilantro, basil, and lemon juice to the bowl with chickpeas. Toss well before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg