This protein rich salad makes for an excellent side-dish and even a mid-meal snack. Soak the chickpeas for 6 – 7 hours or overnight. Then drain the water, wash the chickpeas well and cook till they are soft and have a melt in mouth consistency. If you’re cooking this in a pressure cooker, cook for 1 whistle on high flame and then let the chickpeas slow cook on low flame for 15 minutes. This method will give you perfectly cooked chickpeas, ready to use for your salad.
Chickpeas: 1.5 cups, boiled
Onion: 1 small, finely chopped
Tomato: 1, roughly chopped
Green chillies: 1-2, chopped
Raw mango: chopped [choose any variety]
Coriander: 2tbsp, chopped
White and black sesame seeds: 1 tsp each
Lemon juice: 2 tbsp
Honey: 1 tbsp [skip if the raw mango is too sweet]
Salt for seasoning
1] Mix all the ingredients in a salad bowl.
2] Chill and serve.
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