This salad was delicious and very filling. I ate it for lunch for several days and the longer it sat, the more lemony it became. The family loved it too and over the years itâ€™s become a favorite meal as well.
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Yield / Serves
Chickpeas/Kabuli Chana - 1/2 cup (soaked overnight and cooked)
De-seeded Tomato - 1 medium (you can take seeded too)
Finely chopped Onion - 1 small
Finely chopped Parsley - 1 tsp
Mint leaves - 2 tbsp
For dressing: Olive oil - 2 tbsp
Chaat masala - 3/4 tsp
Red chili powder - 1/4 tsp
Black Pepper powder - 1/4 tsp
Roasted Cumin powder(optional) - 1/4 tsp
Juice of 1/2 Lemon
Salt to taste
Soak chickpeas overnight for 8-9hrs and wash them and pressure cook with enough water for 3 whistles,reduce the flame and cook for another 5-8 mins...
Chickpeas should cook thoroughly and soft firm and not become mushy[I love mushy chickpeas salad, so I smashed little bit with spoon, if you don't avoid this]. Drain them and keep them aside to cool.
In a small bowl, add the dressing mix in olive oil,lemon juice, salt, chaat masala, red chilli powder, black pepper powder, roasted cumin powder and give a nice stir using a small wire whisk until you get a uniform paste.
Take a big bowl and add boiled chickpeas, finely chopped onion, tomato, parsley leaves and give a nice stir.
Add the dressing and check the taste of it and add any seasoning like salt or spice to suit your taste buds.
Serve the salad immediately. Garnish with fresh mint leaves.
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