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Bean and Vegetable Salad ( 7 Dinner Menu Recipe)


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Boiled chickpeas, a nice helping of mixed vegetables, a tart, lemony dressing and crisp, garlic-flavored bread croutons are all tossed in together for a lovely, summery salad that will tickle your taste buds.

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Makes 4 servings
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Ingredients

1/2 cup kabuli chana (white chick peas)
2 cups torn lettuce leaves
1 cup peeled and cubed cucumber
1/2 cup capsicum cubes
2 tbsp chopped celery
1 cup tomato cubes
1/2 cup chopped spinach (palak)
salt to taste

For The Garlic Croutons
4 slices bread
1/2 tsp grated garlic (lehsun)
1 1/2 tbsp butter

To Be Mixed Into A Dressing
1/2 tsp grated lemon rind
2 tbsp salad oil
1 tbsp lemon juice
1/2 tsp mustard (rai / sarson) powder
1 tsp chopped parsley
salt to taste

Method
For the garlic croutons
  1. Cut the bread slices into 12. 5 mm. (½") cubes.
  2. Heat the butter in a non-stick pan and add the garlic.
  3. Add the bread cubes and sauté over a medium flame till they are lightly browned and crisp. Cool completely.

How to proceed
  1. Wash and soak the kabuli chana overnight. Drain.
  2. Pressure cook it with salt and 3 cups of water for 2 to 3 whistles until they are cooked. Drain out all the water and cool completely.
  3. Combine all the other ingredients including the kabuli chana in a large bowl and refrigerate till use.
  4. Just before serving, add the garlic croutons and the dressing and toss lightly.
  5. Serve immediately.
RECIPE SOURCE : 7 Dinner MenusBuy this cookbook
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