Chick Pea Salad with Mint Dressing
by Tarla Dalal
Added to 365 cookbooks
This recipe has been viewed 71034 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|
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