Chickpea Salad

Name: Chickpea Salad
Total time: 600 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 1 cup Chickpeas; 1 tablespoon Green Tea Leaves; 1 pomegranate; 1 Onion Small; 2 tablespoons Vinegar Non - fruit; 1/2 teaspoon Sugar; Goat cheese; Salt Pepper and

Siddharth Chaudhary @Cpt_Jack

New Delhi, India

A quick-fix salad, with pomegranate, pickled onions and goat cheese. Thats it! I know its easy, but tastes superb.

Siddharth Chaudhary @Cpt_Jack

New Delhi, India

A quick-fix salad, with pomegranate, pickled onions and goat cheese. Thats it! I know its easy, but tastes superb.

Saved

Ingredients

10 mins

2-serving

1 cupChickpeas
1 tablespoonGreen Tea Leaves
1pomegranate
1Onion Small
2 tablespoonsVinegar Non - fruit
1/2 teaspoonSugar
Goat cheese
Salt Pepper and

Saved

Steps

10 mins

1

Start the night before for your early morning salad.
2

Cut out a 3x3 inch piece of muslin cloth. Put the tea leaves in the cloth and make a pouch by tying its four corners together with a thread.
3

Soak the chickpeas overnight in two cups of water. Put the tea pouch along with the chickpeas to soak.
4

Cut the onion into small thin slices. Add the vinegar and sugar with 3 tablespoon water in a cup and stir until sugar dissolves. Soak the onion slices in this mix overnight in the refrigerator.
5

In the morning, Pressure cook the chickpeas along with the tea pouch and a pinch of salt for two whistles.
6

Meanwhile, cut a pomegranate and take the seeds out.
7

Separate chickpeas from water using a strainer. Discard the tea pouch.
8

Take the onions out as well. Discard the vinegar mix.
9

Put the chickpeas in two bowls, add the pomegranate seeds according to your liking. Season with salt and pepper (very little) and mix well.
10

Top with onion slices and the spread the cheese over.