Bean salads loaded with fresh crunchy vegetables are an incredibly easy way to pack plenty of protein, fiber, minerals and vitamins into your diet, and a zesty hot, sweet and sour tamarind and lime dressing make it a delicious choice as well. Add some toasted coconut and cashews, and you've got an extraordinarily attractive salad with bold Asian flavors. This is a real winner.
This colorful and healthy salad was a last minute inspiration for this month's edition of No Croutons Required hosted by my good friend Jacqueline of Tinned Tomatoes. Being her birthday month (Happy Birthday Month, Jacquie!), she came up with the unusual idea that we cooks come up with a recipe based on a theme from our own birthday month as it appeared in previous years' editions of No Croutons Required. My own birthday being in March, the chickpea soup or salad theme from March of last year happened to coincide nicely with a craving for chickpeas (which is itself a fairly regular occurrence). Last minute, but no less tasty and wholesome for it.
|Chickpea Salad with Tamarind Dressing|
|Recipe by Lisa Turner|
Published on April 20, 2011
A colorful and healthy summer chickpea and raw vegetable salad with bold zesty Asian flavors and garnished with toasted coconut and cashews
Other salad ideas you may enjoy from Lisa's Vegetarian Kitchen:
Chickpea and Tomato Salad with Chat Masala
Chickpea, Olive and Feta Cheese Salad
Chickpea and Quinoa Salad with Lemon and Tahini