So this is great way of relishing all these three elements in a nutritious salad form. This is a very refreshing and a yummy salad particularly during summer. It is a wholesome meal in itself. Try pairing it with some clear soup for a balanced meal.
- 1 cup kabuli chana (chickpeas), soaked overnight
- 1/4 cup mixed sprouts
- 1 green chilli, chopped
- 1 tbsp. coriander leaves, chopped
- 1/2 cup yogurt, beaten
- 1 tsp. lime juice
- salt to taste
- 1/2 tsp. pepper powder or to taste
- 2 tbsp. olive oil
Pressure cook the chickpeas in enough water for 6-7 whistles. When cool, drain and keep aside. Pressure cook the sprouts (without water) too for 3 whistles. Keep aside.
For the Dressing - Whisk together yoghurt, 1 tbsp. water, lime juice, salt, pepper powder and olive oil.
Just before serving, mix the chickpeas, green chilli and the sprouts along with the dressing. Serve, garnished with coriander leaves.