Raw chickpea and peas salad (kachi chana matar salad) Recipe

Cooking Directions

• STEP 1.Soak the raw chickpeas overnight in water. Drain and rinse them the next day.
• STEP 2.In a large bowl, combine the soaked chickpeas, green peas, diced cucumber, cherry tomatoes, chopped red onion, and chopped cilantro.
• STEP 3.In a separate small bowl, whisk together lemon juice, olive oil, salt, pepper, and cumin powder to make the dressing.
• STEP 4.Pour the dressing over the salad and toss well to coat all the ingredients.
• STEP 5.Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve the salad chilled and garnish with additional cilantro leaves, if desired.

Cooking Tips

• If you prefer a softer texture, you can blanch the raw chickpeas and green peas in boiling water for a few minutes before adding them to the salad.
• You can customize the salad by adding other vegetables like bell peppers, carrots, or radishes.
• For added crunch, sprinkle some toasted nuts or seeds on top of the salad before serving.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• This salad can be served as a light lunch or as a side dish with grilled chicken or fish.
• To make it a complete meal, you can add cooked quinoa or brown rice to the salad.