Chickpea salad

A healthy salad with protein-rich chickpeas or garbanzo beans (kabuli chana in Hindi), and crunchy fresh veggies and herbs, leaving a fresh, clean taste in IMG_2103your mouth with every bite

1 cup dried chickpeas*
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup chopped yellow bell peppers*
1/4 cup chopped red onions
1/4 cup chopped tomatoes or a few cherry tomatoes, halved
1/4 cup chopped green pepper
1 tsp. chopped jalapeño, deseeded
1/2 tsp. roasted cumin powder*
1/2 tsp.Himalayan pink salt or rock salt
Juice of a lemon
1/4 tsp. white pepper powder

*Soak the dried chickpeas in water overnight or for about 8 hours (add a pinch of baking soda, it helps in softening the chickpeas). Wash thoroughly and drain water. Add the chickpeas to a pot of boiling water, lower heat, cover and simmer for about 15 mins.till chickpeas are tender, but still have a bite to them. Keep aside to cool.
In a salad bowl, combine all the fresh veggies and herbs. Add the chickpeas. Add salt, pepper, roasted cumin powder and lemon juice. Toss well and serve chilled or at room temperature.

* in a small pan, roast cumin seeds, for about a minute or two. Be careful not to burn them, turn off the heat once you start getting the aroma. Cool and grind to a dry powder.IMG_2092
* can also use orange or red bell peppers

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