Tyson Chickpea Salad with Lemon Dressing

Ingredients(for 1 medium bowl (approx. 200g) per serving)

• 1.5 cups Boiled chickpeas (chana) (Kabuli chana, soaked overnight and boiled)
• 1 small, diced Cucumber (kheera) (peeled if desired)
• 1 medium, diced Tomato (tamatar)
• 1 small, finely chopped Red onion (pyaaz)
• 2 tbsp, chopped Fresh coriander (dhaniya) (for garnish)
• 1, finely chopped Green chilli (optional for heat) - optional
• 1/2 tsp Roasted cumin powder (bhuna jeera)
• 1/4 tsp Black salt (kala namak) (adds chaat flavor)
• 2 tbsp Lemon juice (nimbu ras) (freshly squeezed)
• 1 tsp Extra virgin olive oil (or cold-pressed mustard oil for Indian flavor) - optional
• to taste Salt

Instructions

1. 1

   Rinse and soak kabuli chana overnight. Pressure cook with a pinch of salt for 3-4 whistles until soft but not mushy. Drain and cool.

   10 minutes

   For faster prep, use canned chickpeas but rinse thoroughly to reduce sodium.

2. 2

   Dice cucumber, tomato, and onion into small, even pieces. Chop green chilli and fresh coriander.

   5 minutes

   Remove seeds from cucumber and tomato to prevent salad from turning watery.

3. 3

   In a large mixing bowl, combine boiled chickpeas, chopped vegetables, green chilli, and coriander.

   2 minutes

   Mix gently to keep chickpeas intact for better texture.

4. 4

   Prepare the lemon dressing by whisking together lemon juice, olive oil or mustard oil, roasted cumin powder, black salt, and regular salt.

   2 minutes

   Adjust lemon juice as per your tanginess preference.