Chickpea Salad

A wholesome, colourful, and refreshing salad packed with protein, fresh vegetables, herbs, and a light tangy dressing. Perfect as a healthy meal, side dish, or light lunch.

Ingredients

For the Salad

300 grams chickpeas (chana)

1 cucumber, chopped

3 beetroots, boiled and chopped

A generous amount of green olives, sliced or whole

A generous handful of fresh coriander leaves, finely chopped

A generous handful of fresh mint leaves, finely chopped

A few dill leaves, finely chopped

For the Dressing

Salt, to taste

Pepper powder, to taste

Chaat masala, to taste (or juice of 1 lime)

Chilli flakes as per taste

2 tbsp olive oil

Method

Wash the chickpeas thoroughly and soak them in water for 6 to 7 hours or overnight.

Drain and rinse the soaked chickpeas. Transfer them to a pressure cooker with just enough water to cover them.

Cook on high heat until the first whistle. Then reduce the heat to low and cook for 20 minutes.

Allow the pressure to release naturally. Drain the cooked chickpeas and set aside to cool.

In a large mixing bowl, combine the cooked chickpeas, chopped cucumber, boiled beetroot and green olives.

Add the chilli flakes, pepper powder, Chaat masala powder and salt. Give it a good mix.

Mix in the Finely chopped coriander leaves, mint leaves and dill leaves. Finally a drizzle of olive oil.

Serve immediately or refrigerate for 30 minutes before serving for a more refreshing flavour.

Serving Suggestion

This salad can be enjoyed on its own as a nutritious meal or served alongside grilled meats, fish , chicken , sandwiches, wraps, or soups. It also makes a great addition to lunch boxes and summer meals.