Chickpeas with Date & Tamarind Dressing

Prep Time: 15 Mins

Cook Time: 2 Mins

Total Time: 20 Mins

Serves: 2-4

This Indian chickpea salad’s flavour is extremely fresh with a sweet and sour tamarind dressing. I have adapted this recipe from Nik Sharma’s Chickpea Salad with Date + Tamarind Dressing, simplifying the dressing so that this dish comes together in no time. The leftovers keep extremely well, so this is a great high-protein make-ahead lunch.     

Ingredients

Dressing:

3 dates, pitted

½  tablespoon tamarind concentrate

1 tablespoon lime juice

1 teaspoon ground ginger

Fine sea salt

Salad:

1 corn on the cobb, chucked

1 420g can chickpeas, drained and rinsed

250g cherry tomatoes, halved

1 cucumber, diced

1 shallot, minced

2 tablespoons fresh chives, finely diced

2 tablespoons fresh mint, roughly chopped

2 tablespoons olive oil

1 teaspoon red chilli flakes

½ teaspoon amchur

Freshly ground pepper

Fine sea salt

Directions

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1. To prepare the dressing, soak the dates in boiling water for 20 minutes and then blend with the tamarind concentrate, lime juice, ginger, a pinch of salt, and 1-2 tablespoons of water.

2. Place the chucked corn on a plate and pour over 1-2 tablespoons of water. Microwave for 1-2 minutes until just cooked.

3. Assemble the salad by combining the corn, chickpeas, tomatoes, cucumber, shallot, chives, mint, oil, chilli flakes, amchur, ground pepper, and salt. Toss and then pour over the date and tamarind dressing, starting with 2 tablespoons, and adding more as desired. 

• Storing Tips

  Leftovers keep for 2-3 days in the refrigerator.

• Nutrition

  Per 1 serving (2 total):

  Calories: 469

  Carbohydrates: 67g

  Protein: 14g

  Fat: 19g

  Saturated Fat: 3g

  Fiber: 15g

  Sugar: 24g