Ingredients
Scale
- 1/2 cup green chickpeas
- 1/2 cup brown chickpeas
- 1 bunch fresh scallions (about 1 cup)
- 1 large tomato (about 1 cup)
- 1 teaspoon red chili flakes (I used dried Kashmiri chili)
- 2 limes
- salt and pepper to season
Instructions
- Soak the chickpeas in water overnight.
- Drain and rinse the chickpeas with cold water.
- Boil the chickpeas in a pot of water till tender. This should take about 45 minutes, then drain the chickpeas and keep aside.
- In the mean time, prepare the rest of the vegetables. Slice the tomato in half, discard the seeds and chop the tomato coarsely.
- Finely slice the scallions at an angle. In a mixing bowl, add the chickpeas, tomatoes and scallions.
- Slice the limes in half and extract their juice. Add the juice to the vegetables, sprinkle the chili flakes and toss to mix.
- Season with salt and pepper.
- Serve immediately or chilled with toasted naan or flat-bread.
- Prep Time: 10 mins
- Cook Time: 1 hour