Chickpea salad recipe is a tangy protein packed dish made with boiled chickpea mixed with vegetables and a delicious blend of Indian spices. This flavourful salad is famous in India and it is available thorough out the year.
To make chickpea salad, Wash and clean a cup of chick pea and soak it overnight in a bowl of water.
Let it remain for 7-8 hours approximately.
Transfer the soaked chickpea into a vessel and pressure cook it for three to four whistles.
Do not overcook as the salad will become mushy.
When the chickpeas are ready just ensure that it has been cooked well.
If they are hard just pressure cook for two more whistles.
Take them out from the pressure cooker and drain the excess water using a strainer and transfer it to a bowl.
Meanwhile, finely chop the onion, tomato, spring onion, cucumber and coriander leaves and keep it aside.
Take a cup of curd and add the required salt, measured quantities of black pepper and chaat masala and mix up well.
Now add the chopped vegetables and boiled chickpeas to it and sprinkle some coriander leaves, spring onion over the chickpeas and mix them altogether.
Finally, smear a teaspoon of olive oil and give a quick mix and serve it fresh with a plain or masala papad and a lemon juice.
Serving Size 1 bowl
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.