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.