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Chana Salad Recipe

Ingredients
  

  • 1 Cup Boiled Chickpeas Kabuli Chana
  • 1/2 Cup Cucumber Diced
  • 1/2 cup Carrots Diced
  • 1/4 Cup Capsicum Diced
  • 2 to 3 Tablespoon Cilantro Chopped Finely
  • 1 teaspoon Finely grated Ginger
  • 1 teaspoon Roasted and Ground Cumin
  • Salt as per taste
  • 1 teaspoon Black pepper Crushed
  • 1 Tablespoon Olive Oil
  • 2 teaspoon Vinegar Or lemon Juice

Instructions
 

  • In a big bowl, combine boiled chickpeas and all the veggies.
  • Season with salt, black pepper, cumin powder, oil and vinegar.
  • Toss nicely.
  • Keep in the refrigerator for at least half an hour.
  • Serve with love.

Notes

  1. To boil chickpeas, soak them in water for 4 to 6 hours and boil in the pressure cooker for 15 to 20 minutes or till tender.
  2. 1/2 cup chickpeas, when soaked and boiled, will give you 1 cup chickpeas.
  3. If you are using canned Garbanzo beans then simply drain and use them.
  4. In place of cilantro, you can add parsley, mint, celery or curry leaves.