1 cup Kabuli chana (white chickpeas), soaked overnight
2 firm tomatoes, cubed
4 spring onions with greens
1 cup cucumber cubes
salt to taste
For the mint dressing
1/2 cup chopped mint leaves
1/2 cup chopped coriander
2 tbsp low-fat curd
salt and black pepper powder to taste
For the dressing
Combine all the ingredients and blend into a smooth purée in a blender. Refrigerate.
For the salad
1. Drain and wash the soaked Kabuli chana. Pressure cook the Kabuli chana for 3 to 4 whistles till they are soft. Cool completely.
2. Combine the Kabuli chana with the remaining ingredients for the salad.
3. Add the dressing and mix well.
4. Serve chilled.
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