This salad was delicious and very filling. I ate it for lunch for several days and the longer it sat, the more lemony it became. The family loved it too and over the years it’s become a favorite meal as well. This is a very versatile salad and can be prepared with various beans.
I prefer these kind of protein rich beans salad as they are not only tasty they are even very filling too and hence can be eaten as a meal by itself.
You can add your ingredients of your choice like I usually made with white and black chickpeas sometimes using black eyed bean with same dressing..very healthy and very filling too.....You can even add finely cubed cucumbers to the recipe along with onions and tomatoes.
Ingredients:
Chickpeas/Kabuli Chana - 1/2 cup (soaked overnight and cooked)
De-seeded Tomato - 1 medium (you can take seeded too)
Finely chopped Onion - 1 small
Finely chopped Parsley - 1 tsp
Mint leaves - 2 tbsp
For dressing:
Olive oil - 2 tbsp
Chaat masala - 3/4 tsp
Red chili powder - 1/4 tsp
Black Pepper powder - 1/4 tsp
Roasted Cumin powder(optional) - 1/4 tsp
Juice of 1/2 Lemon
Salt to taste
Preparation Method:
1. Soak chickpeas overnight for 8-9hrs and wash them and pressure cook with enough water for 3 whistles,reduce the flame and cook for another 5-8 mins...Chickpeas should cook thoroughly and soft firm and not become mushy[I love mushy chickpeas salad, so I smashed little bit with spoon, if you don't avoid this].
Drain them and keep them aside to cool.
2. In a small bowl, add the dressing mix in olive oil,lemon juice, salt, chaat masala, red chilli powder, black pepper powder, roasted cumin powder and give a nice stir using a small wire whisk until you get a uniform paste.
3. Take a big bowl and add boiled chickpeas, finely chopped onion, tomato, parsley leaves and give a nice stir.
4. Add the dressing and check the taste of it and add any seasoning like salt or spice to suit your taste buds.
5. Serve the salad immediately. Garnish with fresh mint leaves.
Happy Cooking & Enjoy !!
