Chickpea Salad


Summer is here. And so is the time to go light on food and shed all the extra kilos that have been gained during the sinful winter months. The day temperature is fast approaching the 40-degree mark and the perfect lunch for such sweltering afternoons is a hearty salad with a refreshing drink. I have resorted to a salad and smoothie diet completely, and trust me, I feel lighter and more energetic than ever before. Filling, full of nutrients and yummy, salads are versatile and can be eaten whenever you feel hungry. That is why, I am dedicating my next few posts to this superb dish invented by mankind. Here’s the recipe for a tangy and wholesome Chickpea Salad:


1 bowl chickpea (soaked overnight)
1 small tomato (finely chopped)
1 small onion (finely chopped)
1/2 teaspoon ginger (finely chopped)
1 green chilly (minced) (optional)
1 tablespoon coriander leaves (finely chopped)
1 teaspoon olive oil
1/2 teaspoon freshly ground black pepper
Juice of half lemon
1 pinch rock salt
Salt (to taste)


Pressure cook the chickpea with salt till soft. Drain and set aside. Transfer to a bowl and toss in the chopped tomato, onion, ginger, green chilly, coriander leaves, olive oil, lemon juice, black pepper and rock salt. Mix well. Transfer to a serving dish and relish!

Eat, drink and be merry! πŸ™‚


4 comments on “Chickpea Salad

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