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.
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.