Black Chickpeas And Corn Salad With Acv Dressing

Name: Black Chickpeas And Corn Salad With Acv Dressing
Prep time: 720 min
Cook time: 30 min
Total time: 750 min
Ingredients: 1/2 cup Chickpeas (or black kala chana); 1/2 cup Sweet Corn (frozen); 1/4 cup Potatoes (peeled, finely cubed); 1/4 cup Cucumber (finely cubed); 2 leaves Basil (finely chopped fresh); 1 tsp Apple Cider Vinegar (I used brand braggs organic); 2-3 pinch Pepper (or as per taste); 1-2 tsp Salt (or as per taste)

Shyamala Kumar

Black Chickpeas And Corn Salad With Acv Dressing - Plattershare - Recipes, food stories and food lovers

Breakfast Brunch Indian

About Black Chickpeas And Corn Salad With Acv Dressing

This simple but wholesome salad is healthy and refreshing, packed with proteins, vitamins, and minerals like acetic acid, dietary fiber, folic acid, and potassium.

It tastes delicious, crisp, and crunchy with a subtle tanginess. This power-packed salad features boiled black chickpeas, boiled potatoes, blanched corn, cubed cucumber, and a hint of fresh basil leaves.

The unique dressing made with BRAGG's Organic Raw Apple Cider Vinegar (ACV) adds a sharp, distinct flavor and slight tanginess to the salad.

You can enjoy this salad as a snack, or include it in breakfast or lunch. It's a smart choice for making a kid's lunchbox more colorful and healthier. Additionally, it’s a great option to serve at parties or get-togethers, as it can be stuffed or filled in canapés and rolls, etc.

4.41 from 5 votes

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Recipe Time & More

Prep Time12 hours hrs

Cook Time30 minutes mins

Total Time12 hours hrs 30 minutes mins

Served AsBreakfast Brunch Dinner Lunch Salad Snacks

Recipe TasteSalty Tangy

Calories - 42 kcal

Servings - 6

Ingredients

▢ 1/2 cup Chickpeas or black kala chana
▢ 1/2 cup Sweet Corn frozen
▢ 1/4 cup Potatoes peeled, finely cubed
▢ 1/4 cup Cucumber finely cubed
▢ 2 leaves Basil finely chopped fresh
▢ 1 tsp Apple Cider Vinegar I used brand braggs organic
▢ 2-3 pinch Pepper or as per taste
▢ 1-2 tsp Salt or as per taste

Instructions

▢
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.

Explore Recipes by Tags apple recipes oil free or less oil recipes salad recipes sweet recipes vegan recipes

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4.41 from 5 votes

Recipe Nutrition

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Shyamala Kumar

5 Comments

Neha Agarwal

February 6, 2024 / 1:34 pm Log in to Reply

Great recipe! I’m eager to try it.
ShubHam DhiMan

February 15, 2020 / 7:34 am Log in to Reply

This looks so inviting! I’m eager to try it.
swati dhankar

September 6, 2017 / 5:40 pm Log in to Reply

This looks incredible! I need to try it.
Kirti Misra

August 30, 2016 / 12:00 am Log in to Reply

My Dad used to eat this salad but adding ACV would definitely add flavor to the simple dressing
Rahul Agrwalla

May 16, 2015 / 8:59 am Log in to Reply

What a flavorful dish! Thanks for sharing.