Chickpea (Chana) Chaat Delight
Chickpea seeds are also high in protein. Chickpea is a key ingredient in hummus and chana masala, and it can be ground into flour to make falafel. It is also used in salads, soups and stews, curry and other meal products like channa.
Stat with 1 cup chickpeas (Kabuli chana)*
Take 1 tomato, medium-sized, chopped
1 green capsicum, medium-sized, halved, deseeded, finely chopped
1 cucumber, small, peeled, finely chopped
1/4 cabbage, small, shredded with a knife
2 tsp chaat masala*
Salt to taste
- The chickpeas can be cooked by washing well in a colander, then soak overnight. In the morning, drain the water and add the chickpeas along with freshwater into a pot and boil for 10-15 min. Then bring to a simmer and let it cook for another 90-120 min. An easy way to check if they are ready is if you press the chickpeas, they should be tender, but not mushy. If the chickpeas are still crunchy, then allow them to simmer for some more time, checking if they are ready every 10 min.
- Keep the dressing aside until just before serving to ensure that the vegetables remain crisp and fresh.
- Cook the chickpeas
- Put the cooked chickpeas, also with tomato, capsicum, cucumber, and cabbage in a deep bowl.
- In a separate bowl, mix the juice of a lemon with chaat masala and salt.
- Drizzle the dressing onto the salad and toss all the ingredients well together. Serve immediately.