Kabuli Chana Salad — High Protein Indian Bowl

The mise en place.

• ▢2 cups boiled or canned kabuli chana (white chickpeas), drained
• ▢1 cucumber, diced
• ▢1 cup cherry tomatoes, halved
• ▢1/2 red onion, finely chopped
• ▢1 capsicum, diced
• ▢1/4 cup fresh coriander, chopped
• ▢1/4 cup fresh mint, chopped
• ▢1 green chilli, finely chopped (optional)
• ▢For the dressing:
• ▢2 tbsp olive oil
• ▢Juice of 1 lemon
• ▢1 tsp roasted cumin powder
• ▢1/2 tsp black salt
• ▢1/4 tsp red chilli powder
• ▢1 tsp chaat masala
• ▢Salt to taste

Step, by step.

1. 1

   If using dry chickpeas, soak overnight and pressure cook for 4-5 whistles until tender. Drain and cool.

2. 2

   In a large bowl, combine chickpeas with all chopped vegetables.

3. 3

   Add fresh coriander, mint, and green chilli.

4. 4

   Whisk all dressing ingredients in a small bowl.

5. 5

   Pour dressing over salad and toss thoroughly.

6. 6

   Let rest for 10 minutes for flavours to meld.

7. 7

   Serve at room temperature or slightly chilled.