Chickpea Salad

This is the ultimate refreshing salad full of flavor and a very popular Indian Salad. It’s an excellent way to lose a couple of pounds if you have this healthy salad for lunch or dinner. I have used my favorite vegetables in this salad, including potatoes. This makes the salad very filling. The best thing about this salad is that it’s more than just a salad. It is perfect as a side dish, while you serve other types of Indian dishes such as Dhaba Style Dal Tadka or you may even serve as an appetizer dip with Corn Kebab or just plain chips. For Corn Kebab you may find the recipe here. You can also serve this salad as an appetizer for the health freaks by adding fresh cottage cheese / paneer or feta cheese instead of potatoes making it low-carb. For more ideas for appetizers, click here. And for more salad options, click here.

To prepare chickpea salad, I often wash and soak dry Chickpeas / Garbanzo beans / Chole overnight and cook them the next day. If you have access to canned Chickpeas, feel free to use them.

Chickpeas / Garbanzo beans are packed with protein and fiber. Chole or White Chickpeas are relished by everyone in my house be it Chole Bhature, Tikki Chole, Bun Chole, Kulche Chole, Hummus or even Falafel wrap. My dad loves the leftover Chole with the Amritsari Matthi, a delicacy of Amritsar.

Coming back to the salad, you can even make this salad ahead of time for any parties at home. It is the most satisfying and power packed salad.

SERVES 2-4

INGREDIENTS

Boiled Chickpeas 1 ½ Cup
Boiled Potato 1 Large
Cucumber 1
Bell Peppers 1/3 Cup (Red, Yellow and Green)
Tomato 1
Fresh Coriander Leaves ¼ Cup
Green Chilies 2-3

FOR THE DRESSING

Lemon Juice 1 tbsp
Olive Oil 1 tbsp
Cumin Powder ¼ tsp
Chaat Masala ½ tsp
Dried Mint Leaves 1 tsp
Freshly Ground Black Pepper ¼ tsp
Fresh Mint leaves 3-4
Salt to taste

FOR GARNISHING

Few coriander/mint leaves
Roasted Peanuts

METHOD

1. To boil the chickpeas, wash and soak the chickpeas overnight. Transfer the chickpeas to a pressure cooker and add enough water to cover it. Pressure cook on high flame for a whistle. After the whistle, lower the flame and let it remain on low for 10-15 minutes or till well done. Switch off the flame after 10 minutes and let it release the pressure on its own.
2. Chop the veggies to match the size of the chickpeas. Remove the seeds of the tomato while chopping it.
3. Add the boiled Chickpeas to a bowl. Now add cucumber, bell peppers, tomato, boiled potato, green chillies and fresh coriander to the Chickpeas.
4. Now add cumin powder, chaat masala and dried mint powder to the bowl and mix it well.
5. In a mason jar, combine all the dressing ingredients. Shake until well combined.
6. Pour the dressing mixture over the Salad just before serving.
7. Mix well, taste and adjust the seasoning.
8. Garnish with chopped coriander/mint leaves and roasted peanuts, if desired and serve.

Please do try this salad and if you happen to make it, then share your yummy pictures with me @facebook or tag me by using the hashtag #truexplore (one word) on social media. I would love to hear back from you.

RECIPE NOTES

• If using store bought canned chickpeas, drain the chickpea liquid, wash and pat them dry before use.
• Always make sure to taste and adjust seasoning in this salad. The need for salt and spices may vary by taste.
• The green chilies in the salad give an extra zing to the salad. However you may skip it if making for children or else de-seed the chilies and add them.
• For variation, you can even add avocado to the salad.