Padma Lakshmi's chickpea salad is beloved for its nutrition, taste, and affordability. The recipe features canned garbanzo beans, baby spinach, red bell peppers, scallions, and a dressing of lemon juice and olive oil. It is quick to make, can be prepared ahead, and kept in the fridge. Lakshmi learned this recipe while studying in Madrid and has been making it for over 20 years. The salad is versatile, can be served alone, and can be customized, with a finishing touch of toasted black pepper for enhanced flavor.
Lakshmi has been preparing the simple salad for more than 20 years, sharing in an Instagram reel that she learned how to make it while studying abroad in Madrid.
With the main ingredients including canned garbanzo beans, bagged baby spinach, red bell peppers, scallions, and a basic dressing of lemon juice and olive oil, this is a particularly affordable and protein-rich salad you can make just about any time.
This healthy dish can be served as an entree on its own or customized to suit your taste preferences.
The most important finishing touch is the black pepper, which she takes care to toast whole and grind in a mortar and pestle before adding to the salad.
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