Sunday, March 21, 2010

Chickpea Delight

After months of begging our friend Sarah to make Pakistani food for us, she finally caved. While she is admittedly no Top Chef, her chicken karahi and chickpea salad are absolutely amazing. I haven’t mustered up the cajones to make the chicken karahi, but the chickpea salad is a staple in my diet. Especially as the weather gets warmer.

It’s a lot of chopping but beyond that, easy peasy. Sharpen your Henkels, fire up your iPod and let’s do this.

10 small red potatoes
4-5 tomatoes
2 cans of chickpeas
1 bunch of cilantro
½ red onion
2 tsp coriander
1 Tbs cumin
Dash of salt
Drizzle of olive Oil

Of course I never use an actual recipe, so proceed with caution. I chopped up the potatoes to be about chickpea size, and put them in a pot to boil. Then I got to work on chopping the onions, tomatoes, cilantro, and onion and put them in a bowl. Give the chickpeas a quick rinse, and set it all aside and wait for the potatoes. Once they are cooked and drained, mix it all together with the cumin, coriander, salt, and olive oil and Voila! Pakistani chickpea salad. I’m sure there is a real name for it so my apologies. I just call it delicious.

And the best part is that it gets better as it sits. I have it on its own for lunch or sometime over a salad for dinner. Cook once, eat all week. It’s a beautiful thing. Thanks S-Money!


  1. Just wanted you to know that I made this salad, and it came out sooo good. I adjusted some of the ingredients but I am a huge fan!! Thanks for sharing! - Judy @

  2. Thanks Judy! I just saw your post, thanks for the shout out. Someone else suggested lemon to me as well, I will have give it a try. I will be making this all spring/summer.

  3. It was so good - I can't wait to make it again! You are so right too, the longer you let it sit, the better it gets!