Refreshing Rajma and Chickpea Salad with Cucumber and Tomato
30 minutes
780 reads
About Refreshing Rajma and Chickpea Salad with Cucumber and Tomato
Beat the heat with this vibrant and flavorful Rajma and Chickpea Salad! A delightful blend of protein-packed kidney beans (rajma) and chickpeas (chole), crisp cucumber, juicy tomatoes, and crunchy onions creates a refreshing and satisfying summer salad. Perfect for a light lunch or a healthy side dish, this Indian-inspired recipe is quick, easy, and bursting with taste.This salad is more than just a meal; it's a celebration of fresh ingredients and bold flavors. The cooling cucumber and zesty lemon juice provide a welcome contrast to the hearty beans, while the aromatic spices add a depth that will leave you wanting more. It's the ideal dish for those hot summer days when you crave something light yet fulfilling.Prepare to be amazed by the simple yet stunning combination of textures and tastes. This recipe is easily customizable to your preferences – feel free to add other vegetables or spices to create your own unique variation. Get ready to experience a culinary adventure!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Beans
- 1 cup Rajma kidney beans, dried
- 1 cup Kabuli Chana chickpeas, dried
For the Salad
- 1 Cucumber finely diced
- 1 Tomato finely diced, medium-sized
- 1/2 Onion finely chopped, medium-sized, red
- 1/2 Bell Peppers any color, finely chopped
- 1/4 tsp Rock Salt or to taste
- 1/4 tsp Pepper black, freshly ground
- 2 tbsp Lemon Juice freshly squeezed
- 1/4 cup Mint Leaves chopped, fresh
- 2 tbsp Coriander chopped, for garnish (optional)
Instructions
Prepare the Beans
- Soak 1 cup of dried rajma and 1 cup of dried chickpeas separately in water overnight. Drain and rinse. Boil each separately in fresh water until tender, about 45-60 minutes, or according to package directions. Drain well and set aside.
Prepare the Salad
- Finely dice the cucumber, tomato, red onion, and bell pepper. In a large bowl, combine the cooked rajma, chickpeas, diced vegetables, rock salt, freshly ground black pepper, and freshly squeezed lemon juice. Stir gently to combine.
Finish and Serve
- Stir in the chopped mint leaves. Taste and adjust seasoning as needed. Garnish with chopped cilantro (optional). Serve immediately or chill for later.
Recipe Notes
Expert Tips for the Best Rajma and Chickpea Salad
- For a creamier salad, lightly mash some of the chickpeas and rajma before adding them to the other ingredients.
- Feel free to add other vegetables you enjoy, such as chopped carrots, bell peppers (different colors), or even some finely diced green chilies for a spicy kick.
- If you prefer a more intense lemon flavor, add a tablespoon or two of lemon zest along with the juice.
- To make this a complete meal, add cooked quinoa or brown rice for extra fiber and carbohydrates.
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Recipe Nutrition
Calories: 44kcalCarbohydrates: 12gProtein: 2gSodium: 200mgFiber: 3gSugar: 5g
Anju Bhagnari
Articles: 140
6 Comments
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Absolutely mouthwatering! Great share.
Absolutely fantastic! Thanks for the recipe.
What a delicious recipe! Thanks for posting.
Looks so flavorful! Thanks for posting.
You have presented it in a style and that is giving a completely different level to this salad.
Perfect dish! Can’t wait to cook it.