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Wednesday, 10 September 2014

Chickpeas & Sprouts Salad with Yoghurt Dressing

          A great way of relishing chickpea salad is to have it with some yoghurt dressing. I added little bit of mixed sprouts too, to enhance the taste and to make it more nutritious. This is a very refreshing and an yummy salad during summer. It is not only very filling but 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 chilly, chopped
  • 1 tbsp. coriander leaves, chopped
  • 1/2 cup yoghurt, 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 chilly and the sprouts along with the dressing. Serve, garnished with coriander leaves.

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