After all the indulgence of the festive season comes the time for some temperance. For the past couple of days, I have been having Koshambir or fruits for lunch. I bore easily and was just wondering what to make for lunch tomorrow, when Amruta of Amsie’s Kitchen posted the pic of this gorgeous chickpea salad on one of the food groups on Facebook.
I make a variation of this salad with kala or hara chana (whole black or green bengal gram). Somehow, I have never made it with chickpeas. Now I wonder why because it was easy to make, delicious, and absolutely filling.
Serves: 4
Soaking Time: 8 hours
“Cooking” Time: 15 minutes
Ingredients
- Chickpeas – 2 Cups
- Tomato – 2 Medium
- Onion – 1 Large
- Lemon Juice – 1 tbsp
- Salt to Taste
- Chat Masala to Taste
- Chilli Powder to Taste
- Fresh Coriander Leaves – 3 tbsp
Method
- Soak the chickpeas overnight in 4 or 5 cups of water.
- Drain and wash well.
- Pressure cook for the chickpeas till soft.
- Drain the water.
- Toss the chickpeas in lemon juice, salt, and chilli powder.
- Set aside.
- Chop the tomato and onion to fine pieces.
- Mix the tomato and onion pieces with seasoned chickpeas.
- Sprinkle chat masala and chopped coriander leaves.
- Enjoy!
This looks really yummy and healthy, very much like what I mix with Bhel puri mix to make a snack (though of course that isn’t as healthy ?) I love chickpeas!
Easy and protein rich salad:-)
Love this salad Aruna! Can eat anytime and all the time!
Simple and gentle on the tummy!
Simple and delicious! Love that any day! 🙂
One day of your fries, one day of chickpeas. 😀 😀
ha ha ..yes that would balance it all!
Awesome! Chaat masala makes it very interesting for the Indian palate. 🙂
Mine is a very Indian palate. 🙂 🙂
Sounds lovely and fresh 🙂
I love chickpea anytime in any format. ..yummm