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

Raw chickpea and peas salad, also known as kachi chana matar salad, is a refreshing and nutritious dish made with raw chickpeas, green peas, and a variety of vegetables. This salad is packed with protein, fiber, and vitamins, making it a healthy choice for a light meal or side dish. The combination of crunchy vegetables and tangy dressing creates a delicious and satisfying salad that is perfect for summer picnics or as a quick and easy lunch option.

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15minstotal
15minsPrep
15m.total
15m.Prep
Raw chickpea and peas salad (kachi chana matar salad)
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Ingredients for Raw chickpea and peas salad (kachi chana matar salad) Recipe

  • 1/4 cup Raw Chickpeas, Soaked Overnight
  • 1/4 cup Green Peas
  • 1/4 Cucumber, Diced
  • 1/4 cup Cherry Tomatoes, Halved
  • 0.13 Ed Onion, Chopped
  • 0.06 cup Chopped Cilantro
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 0.13 teaspoon Cumin Powder

Directions: 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.
Nutrition
value
47
calories per serving
< 1 g Fat3 g Protein7 g Carbs5 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    7g
  • Fiber
    5g

MacroNutrients

  • Carbs
    7g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    46mg
  • Iron
    2mg
  • Vitamin A
    631mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    52mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    40mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    < 1mg
  • Phosphorus
    42mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp