Description
A vibrant salad packed with black chickpeas, potatoes, and fresh veggies. Perfect as a light lunch or side dish.
Ingredients
Units
Scale
- 1 cups (237 ml) Kala Chana (Black Chickpeas)
- 1 medium size Onions
- 1 medium size Tomato
- 1 Green Chilli
- 1 medium size Boiled Potato
- Coriander
- Salt
- 1/4 teaspoon Red Chilli Powder
- 1/4 teaspoon Garam Masala
- 1.2 teaspoon Amchoor powder (dry mango powder)
- Lemon juice
Instructions
- Soak the black chickpeas in enough water overnight.
- Pressure cook the black chickpeas for about 40 minutes, reducing the heat from medium to low after the first whistle.
- Drain the water after cooking; press a chickpea between your thumb and index finger to check if it’s properly boiled.
- In a mixing bowl, add the drained black chickpeas.
- Add chopped tomatoes, onions, and boiled, cut potatoes; mix well.
- Add chopped green chilies.
- Add all dry spices and mix again.
- Add lemon juice and garnish with chopped coriander leaves.
- Serve with chapati or as a salad.
Notes
- To speed up cooking time, use canned black chickpeas, rinsing them well before adding to the salad.
- For a spicier salad, add more green chilies or a pinch of cayenne pepper.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely overnight.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 10
- Protein: 10