Chick Pea Salad with Mint Dressing
by Tarla Dalal
Added to 299 cookbooks
This recipe has been viewed 55684 times
One of the most nutritious beans - chick peas are rich in iron, protein and folic acid. Curds enrich this tangy salad with more protein and calcium while coriander and mint increase its vitamin a content. Chill this salad before you serve it so as to relish its delightful flavours.
- Combine all the ingredients and blend into a smooth purée in a blender. Refrigerate.
- Drain and wash the soaked kabuli chana. Add fresh water and salt and pressure cook the kabuli chana for 3 to 4 whistles till they are soft. Cool completely.
- Combine the kabuli chana with the remaining ingredients for the salad.
- Add the dressing and mix well.
- Serve chilled.
|Energy|| 105 kcal|
|Protein|| 5.4 gm|
|Carbohydrates|| 18.6 gm|
|Fat|| 1.3 gm|
|Folic Acid|| 64.8 mcg|
|Vitamin C|| 39.7 mg|
|Iron|| 2.9 mg|
|Fibre|| 2.6 gm|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.