Summer Chickpea Salad
Try this versatile salad that can be prepared with any beans if chickpeas are not your thing and combined with cilantro, mint, and pomegranate kernels – it’s sure to become a summer favorite!
Ingredients
- 1/2 cup chickpeas
- 1 medium potato
- 1 onion (finely chopped)
- 1 small tomato (seeded and finely chopped)
- 1/4 cup pomegranate kernels
- 2 tbsp coriander (finely chopped) *(Coriander leaves are known as cilantro)
- 2 tbsp mint leaves (torn with hands)
- 1 green chili (finely chopped)
Dressing
- 2 tbsp extra-virgin olive oil
- 3/4 tsp chaat masala
- 1/4 tsp red chili powder
- 1/4 tsp cumin powder
- 1/4 tsp black pepper
- 1/2 lemon
- Salt to taste
Instructions
- 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 but firm and also should not become mushy. Drain them and keep them aside to cool. You can also use canned chickpeas.
- Pressure cook potato for 3 whistles along with chickpeas or separately. Let it cool completely and then peel the skin and chop into small cubes.
- In a small bowl, make the dressing mix in olive oil, lemon juice, salt, chaat masala, red chili powder, black pepper powder, roasted cumin powder and mix well using a small wire whisk until you get a uniform paste.
- Take a big bowl and add boiled chickpeas, boiled and chopped potatoes, finely chopped onion, tomato, green chili, coriander leaves, pomegranate kernels, and stir well.
- Add the dressing and taste, add more salt to suit.
- Serve into individuals bowls.
- Garnish with chopped coriander.
- Serve the Salad immediately. Left-overs can be refrigerated. In fact, it tastes even better the next day.
Tried this recipe?Let us know how it was!