Chickpea & Yogurt Salad
Chickpea & Yogurt Salad is refreshing, healthy and easy to make salad recipe. It is a protein packed salad that comes together in 10 minutes. Chickpea Salad with yogurt and simple ingredients is filling, delicious salad and best for summers.
Chickpeas are soaked and pressure cooked until soft. Which is then mixed with chopped onions, tomato, and cucumbers. You can add in other pulses, sweet corn, vegetables of your choice. I have used thick yogurt in this recipe. Greek yogurt or hung curd can be used instead depending on availability. This salad is mildly seasoned with roasted jeera powder and chili powder. Finally garnished with coriander leaves. This salad can be served immediately or tastes even better after refrigerating a while, but the dressing thins out a bit.
Chickpea & Yoghurt salad is perfect for lunch, evening snack or potluck salad. This protein packed and low calorie salad can be taken as a complete meal for weight loss.
Chickpea & Yogurt Salad
Chickpea & Yogurt Salad is refreshing, healthy and easy to make salad recipe. It is a protein packed salad that comes together in 10 minutes. Chickpea Salad with yogurt and simple ingredients is filling, delicious salad and best for summers.
Chickpeas are soaked and pressure cooked until soft. Which is then mixed with chopped onions, tomato, and cucumbers. You can add in other pulses, sweet corn, vegetables of your choice. I have used thick yogurt in this recipe. Greek yogurt or hung curd can be used instead depending on availability. This salad is mildly seasoned with roasted jeera powder and chili powder. Finally garnished with coriander leaves. This salad can be served immediately or tastes even better after refrigerating a while, but the dressing thins out a bit.
Chickpea & Yoghurt salad is perfect for lunch, evening snack or potluck salad. This protein packed and low calorie salad can be taken as a complete meal for weight loss.
Open in Cookpad AppSteps
- 1
Wash and soak kabuli chana overnight or for 8 hours. Drain the water, add in half cup water and salt to taste. Pressure cook for 3 whistles until chana are cooked well but not mushy. Drain the water and use the water to make curry or to make chapati dough.
- 2
Take drained Kabuli chana in a bowl, add chopped onion, cucumber, and tomato, and mix together.
- 3
Add in 4 tbsp thick and beaten yogurt along with chili powder, jeera powder, and salt. Mix well and finally garnish with chopped coriander leaves.
- 4
Chickpea & Yoghurt Salad can be served immediately or after refrigerating for a while
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