Chickpea Salad

This recipe can be made by freshly cooked chickpeas or canned chickpeas. However, if you decide to cook the chickpeas, remember to soak them overnight. While cooking the chickpeas it would be better to add salt, ground pepper and a pinch of turmeric powder and chilli powder to give it flavor and color.

Ingredients:-

1. 1 cup cooked chickpeas
2. 1 tbsp Olive oil
3. 1 tbsp melted ghee
4. Curry leaves, 5-6 nos.
5. 2 tsp brown mustard seeds
6. 1 tbsp urad dal or black gram
7. Dried red chilli, 3-4 nos.
8. 2 tbsp minced garlic
9. Finely chopped green chilli, 1 no.
10. 1 medium sized red onion, chopped
11. 2 medium sized tomatoes, diced
12. 3 tbsp chopped cilantro
13. 1 tsp turmeric powder
14. 1 1/2 tsp chilli powder
15. 1 tsp cumin powder
16. 3 tbsp grated coconut
17. 2 tbsp fresh lemon juice
18. Salt, pepper to taste

In a skillet heat the olive oil and ghee on medium-high and add the mustard seeds. Cover the skillet and allow them to splutter. Add the urad dal/ black gram and fry for 1 minute until it turns golden brown. Add the curry leaves and the dried red chilli. Now, add the chopped green chilli, minced garlic and the red onions. Saute them until the onions ave become tender. Add the spice powders, turmeric, cumin, chilli, salt and pepper. Mix them well. Add the tomatoes and the cooked chickpeas. Stir them well, cover the skillet and allow the mixture to rest on low for 2-3 minutes. Then, add the grated coconut, chopped cilantro and the lemon juice. Toss the salad mixture well and serve hot or cold.

Serves: 4