Preparation time
- Total: Approximately 55 minutes
- Preparation: 15 minutes
- Cooking: 40 minutes
Ingredients
- 1 cup Kabuli Chana (White Chickpeas) - soaked overnight and cooked al dente
- 1 Onion - finely chopped
- 1 Tomato - finely chopped
- 1 Green Chilli - finely chopped
- 1 teaspoon Chaat Masala Powder
- Salt - to taste
- 1 Lemon - juice extracted
- 4 sprig Coriander (Dhania) Leaves - finely chopped
Instructions
- To begin making Kabuli Chana Salad/ Chickpea Salad Recipe, wash and soak the chickpeas overnight in water
- In a pressure cooker, add the chana, salt and water and pressure cook for 8 to 10 whistles and cook for about 30 minutes until 30 minutes reduce the flame and continue to cook for 15 more minutes
- Turn off the flame
- Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside
- In a mixing bowl, add the cooked chickpea, onion, tomatoes, green chillies, salt, chaat masala and lemon juice
- Give it a stir and check the taste of the Kabuli Chana Salad and adjust the salt accordingly
- Once done, garnish the Kabuli Chana Salad with coriander leaves and serve
- Serve Kabuli Chana Salad/ Chickpea Salad Recipe as whole dish if you feel like eating something healthy, or you can pair it along with Kashmiri Paneer Recipe in Spiced Milk Curry and Phulkas for a simple weeknight dinner
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Indian
- Appetizer
- High Protein Vegetarian