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Salata-e Sabzi-e Nakhod (chickpea and herb salad): recipe illustration
Salads & starters

Salata-e Sabzi-e Nakhod (chickpea and herb salad)

A fresh salad of cooked chickpeas mixed with plenty of parsley, onion and lemon. Simple and filling, it can be served on its own or alongside a rice or bread meal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

239 kcal per serving

Protein
7.7 g
Carbohydrates
18.1 g
of which sugars
2.7 g
Fat
13.2 g
of which saturated fat
1.9 g
Fiber
6.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Drain and rinse the chickpeas, then put them in a bowl.
  2. Finely chop the parsley and dice the onion finely.
  3. Add the parsley, onion and diced tomato if you are using it to the chickpeas.
  4. In a small bowl, mix the lemon juice, olive oil, cumin, salt and pepper.
  5. Pour the dressing over the salad and mix gently so the chickpeas stay whole.
  6. Leave to rest for 10 minutes in the fridge before serving.

Variations and tips

Roasted chickpea version. Fry the drained chickpeas in a pan with a little oil to make the salad crunchier.

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Original Ecomely recipe.