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Chickpea Salad

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Ingredients Method Video

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 

Method
 

  1. 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 
  2. 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.
  3. 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.

Video