Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.
The major well known varieties are white chickpeas also known as kabuli chana or garbanzo beans, brown or black chickpeas known as kala chana and green chickpeas also know as hara chana.
INGREDIENTS
2 cups boiled brown chickpeas (kala chana)
1 boiled potato, cut into pieces
1 tomato deseeded & finely chopped
1 onion chopped finely
1 capsicum / cucumber chopped (optional)
1 tsp lemon juice
1-2 finely chopped green chillies (Use as per your taste)
1 pinch red chilli powder
1 pinch pepper powder
1 pinch jeera (cumin) powder
1 tsp chaat masala
1 tbsp chopped coriander (dhania /kothmir/cilantro)
salt to taste
METHOD
1.Wash & soak chana overnight . (i had used sprouted black chane)
2.Pressure cook till soft or tender salt .Take care not to overcook the chickpeas .
3.Add all the above ingredients and mix well.Garnish with coriander leaves,sprinkle some chaat masala and serve .
4.Chill thoroughly and serve.
5.You can make this salad early and store it in the fridge.
6.Serve the chat with hollowed tomatoes or onion slices for great presentation.
TIP
1.You can even use sprouted chickpeas to prepare this salad which will increase the nutritional value further.
2. You can add a more tangy taste to above salad by adding 1-2 tsp of date tamarind chutney to above salad & then garnish it with yellow shev & coriander
The major well known varieties are white chickpeas also known as kabuli chana or garbanzo beans, brown or black chickpeas known as kala chana and green chickpeas also know as hara chana.
2 cups boiled brown chickpeas (kala chana)
1 boiled potato, cut into pieces
1 tomato deseeded & finely chopped
1 onion chopped finely
1 capsicum / cucumber chopped (optional)
1 tsp lemon juice
1-2 finely chopped green chillies (Use as per your taste)
1 pinch red chilli powder
1 pinch pepper powder
1 pinch jeera (cumin) powder
1 tsp chaat masala
1 tbsp chopped coriander (dhania /kothmir/cilantro)
salt to taste
METHOD
1.Wash & soak chana overnight . (i had used sprouted black chane)
2.Pressure cook till soft or tender salt .Take care not to overcook the chickpeas .
3.Add all the above ingredients and mix well.Garnish with coriander leaves,sprinkle some chaat masala and serve .
4.Chill thoroughly and serve.
5.You can make this salad early and store it in the fridge.
6.Serve the chat with hollowed tomatoes or onion slices for great presentation.
TIP
1.You can even use sprouted chickpeas to prepare this salad which will increase the nutritional value further.
2. You can add a more tangy taste to above salad by adding 1-2 tsp of date tamarind chutney to above salad & then garnish it with yellow shev & coriander
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