Chickpea Salad
Ingredients
To Soak Overnight
- 1/4 Cup Dried Chickpeas
- 1 Cup Water
To Pressure Cook
- 2 Cups Water
- 1/2 Teaspoon Salt
- Soaked & Rinsed Chickpeas
For Salad
- 1/2 Cup Boiled Chickpeas
- 1/4 Cup Peanuts, boiled
- Half of a Cucumber, diced
- 1 Small Red onion, diced
- 1 small Tomato, seeds removed (or cherry grape tomatoes)
- Iceberg Lettuce
- Chopped Coriander or Parsley
- 1 Tablespoon Lemon juice
- Salt & pepper
- 1 Tablespoon Extra Virgin Olive oil
Instructions
- Soak the chickpeas overnight in 1 cup water. Next morning drain and wash the soaked chickpeas. Pressure Cook with 2 Cups water on medium heat for 2 whistles about 20 mins or till tender. Soak the peanuts in water overnight or microwave for 1-2 mins with intervals, cover for 30 mins. Remove skin, optional
- Chop all the veggies. If using big regular tomatoes, remove the seeds from tomatoes to prevent mushiness in the salad. Skip if using grape/cherry tomatoes.
- Add everything in a big bowl. Add Lemon juice, salt and pepper. Drizzle with Olive oil. Toss them together. Serve it fresh within few hours or if refrigerated airtight upto a day or two.