Chickpea salad
Time to cook
30 minutes
Difficulty
Easy
Serves
2
A refreshing and protein-rich dish made using tender chickpeas, crisp vegetables, and a tangy dressing.
Ingredients
White Chana
0.75 cup
Water
1.25 cup
Salt
0.75 tsp
Onion Raw
0.25 cup
Tomatoes
0.25 cup
Cucumber
0.25 cup
Red Bell Pepper
0.25 cup
Pitted Green Olives
2 Olive
Pitted Black Olives
2 Olive
Coriander Leaves
2.5 Tbsp
Lemon Juice
1.5 Tbsp
Extra Virgin Olive Oil
2 tbsp
Red Chilli Powder
0.5 Tsp
Cumin Powder
0.25 tsp
Black Pepper
0.25 tsp
Dried Thyme
0.25 Tsp
Dried Basil Leaves
0.25 Tsp
Dried Oregano
0.25 Tsp
Fresh Garlic
1 clove
Step-by-step instructions to cook
Prep
Rinse and soak the white chana (chickpeas) for 8 to 9 hours or overnight.
Drain the soaked white chana (chickpeas) and add them to a pressure cooker, along with salt and water.
Pressure cook on medium to medium-high heat for 12 to 15 minutes until white chana (chickpeas) are tender. Make sure to allow pressure to release naturally before opening the lid.
Drain the cooked white chana (chickpeas), and set them aside.
Finely chop onions, tomatoes, cucumber, red bell pepper (capsicum), and coriander leaves.
Prepare a dressing by whisking lemon juice, extra virgin olive oil, red chili powder, cumin powder ( jeera powder), black pepper powder, salt, dried thyme, dried basil, dried oregano, and minced garlic in a bowl.
Cooking
Combine cooked white chana (chickpeas), finely chopped onions, tomatoes, cucumbers, red bell peppers (capsicum), green olives, black olives, and chopped coriander leaves in a bowl.
Add the prepared dressing, mix well, and serve.
Nutrition information
(per serving)
Carbs
14.9
Proteins
4.5
Fats
5.5
Fiber
3.1
125
kcal
Download the Gabit app
for the complete experience
