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Chickpeas Salad
கொண்டைக்கடலை சாலட்
By Ganesan Kannan
35 mins Serves 3 Medium Tanjore
4.8Editor's Rating
A crisp, no-cook chickpeas salad built around 1 cup boiled chickpeas, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 1 cup boiled chickpeas — chop, grate or cube as the recipe needs.
- 2
Soak chickpeas overnight and cook them just until they yield to a press — firm chana holds the dressing better.
- 3
Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.
- 4
Add salt and the dressing only just before serving, and toss lightly with your fingertips.
- 5
Serve the chickpeas salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
கொண்டைக்கடலையை இரவு முழுவதும் ஊற வைத்து, உடையாமல் வேகவைக்கவும்.
Soak chickpeas overnight and cook them just until they yield to a press — firm chana holds the dressing better.
Nutrition (per serving)
- Calories: 247 kcal
- Protein: 13 g
- Carbs: 57 g
- Fat: 20 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating