Chickpeas & Sprouts Salad with Yoghurt Dressing

    

         

           

          Chickpeas have a high fibre content, has essential vitamins and minerals. It controls blood sugar levels, protects against heart disease and cancer and aids in weight loss. Sprouts, too contains phosphorus, potassium, dietary fibre, vitamin A, C and K. This combined with yoghurt, which has a cooling effect, are pretty much good for a healthy body.

          So this is a 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
• 1/4 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.