Kala Chana And Green Apple Salad Recipe

Cooking Directions

• STEP 1.Soak the kala chana (black chickpeas) overnight in water.
• STEP 2.Drain the soaked chickpeas and cook them in a pressure cooker until tender.
• STEP 3.In a mixing bowl, combine the cooked chickpeas, diced green apples, chopped onions, and chopped coriander leaves.
• STEP 4.In a separate bowl, whisk together lemon juice, olive oil, salt, black pepper, and chaat masala to make the dressing.
• STEP 5.Pour the dressing over the salad and toss well to coat all the ingredients.
• STEP 6.Garnish with some more coriander leaves and serve chilled.

Cooking Tips

• Make sure to soak the kala chana overnight to ensure they cook evenly and become tender.
• You can add some finely chopped green chilies for an extra kick of spice.
• For added crunch, you can also sprinkle some roasted peanuts or almonds on top of the salad.
• This salad tastes best when served chilled, so refrigerate it for at least an hour before serving.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the salad as a light meal on its own or as a side dish with grilled chicken or fish.
• You can also serve it as a filling for wraps or sandwiches for a quick and healthy lunch option.