Chick Pea Salad with Mint Dressing

by Tarla Dalal

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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.

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Preparation Time: 15 mins.
Cooking Time: 20 mins.
Serves 4.
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Ingredients

1 cup kabuli chana (white chick peas), soaked overnight
2 firm tomatoes, cubed
4 spring onions with greens, sliced
1 cup cucumber cubes
salt to taste

For the mint dressing
1/2 cup chopped mint leaves (phudina)
1/2 cup chopped coriander (dhania)
2 tbsp low fat curds (dahi)
1/2 tsp sugar
salt and black pepper (kalimirch) powder to taste

Method

For the dressing

Combine all the ingredients and blend into a smooth purée in a blender. Refrigerate.

For the salad

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.

Nutrient values