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Black Chickpeas And Corn Salad With Acv Dressing

5 from 3 votes

Recipe Development for wordpress-731799-2596730.cloudwaysapps.com, Product Review for www.goindiaorganic.com A simple but wholesome salad that is healthy and refreshing with loads of proteins, vitamins and minerals like acetic acid, dietary fiber, folic acid, potassium, etc. It tastes delicious, crisp and crunchy with subtle tanginess. This power-packed salad calls for boiled black chickpeas, boiled potatoes, blanched corn, cubed cucumber, a hint of fresh basil leaves and a unique dressing with BRAGG's Organic Raw ACV that renders a sharp, distinct flavour and slight tanginess to the salad. It can be munched as a snack as such or can be included in breakfast or in lunch. It is a smart pick to make kid's lunch box, more colourful and healthier. A great option to serve in parties or get-together as it can be stuffed or filled in canapes and rolls, etc.
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Recipe Taste Salty, Tangy
Servings 6


  • Black Chickpeas/ kala Chana-1/2 cup
  • Sweet Corn-1/2 cup frozen
  • Potatoes-1/4 cup peeled, finely cubed
  • Cucumber-1/4 cup finely cubed
  • Fresh Basil Leaves- 2 tsp finely chopped
  • BRAGG's Organic Apple Cider Vinegar-1 tsp
  • Salt and pepper to taste


  • Soak black chickpeas overnight and cook them with salt in pressure cooker for 5-6 whistles. Drain and let them cool.
  • Boil finely chopped potatoes. Drain excess water and let it cool. The chickpeas and potatoes should be soft but firm in shape.
  • Blanch the frozen sweet corn. If your are using fresh sweet corn, pressure cook them and add.
  • Mix a tsp of BRAGG's Organic Raw Apple Cider Vinegar, salt and pepper in a bowl.
  • In a large bowl, mix boiled chickpeas, sweet corn, potatoes, carrot, fresh basil leaves and drizzle the ACV dressing over the salad. Toss it well and serve.


You can add raw or blanched carrots also to enhance colour and health quotient of this salad.

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5 from 3 votes

Shyamala Kumar
Shyamala Kumar

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