Summer Chickpeas Salad is a no oil, light and healthy food made with chickpeas, cucumbers, tomatoes, onions, potatoes and crispy tortillas chips. We can take it as lunch or as an accompaniment. It is a tangy choice for weight watchers, as chickpeas are a wonderful source of vitamins, minerals, iron and are rich in fibre and protein. They are an excellent alternative for vegetarians and vegan who do not prefer meat in their diet.
Variety
- Add diced avocado for healthy fat and creaminess. If you’re preparing it for a party, add it before serving.
- You can reduce prep time by using canned chickpeas, as they are ready to eat and do not need soaking and boiling.
- You could skip potatoes per choice.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Course: Starter
Ingredients
- 1 cup boiled chickpeas (Kabuli Chana or Chole).
- 1/2 cup chopped tomatoes.
- 1/2 cup chopped onion.
- 1/2 cup potato, boiled and chopped.
- 1/2 cup cucumber, diced.
- 2 tablespoons lemon juice.
- 1 green chilli, chopped.
- 2 tablespoons chopped cilantro.
- 2 tablespoons of Indian Chaat masala.
- Salt and pepper per taste.
- 8-10 baked tortilla chips.
Instructions
Soak chickpeas overnight and boil them. If you’re using canned chickpeas, rinse them before use.
Combine boiled chickpeas, potatoes, onions, tomatoes, and green chilli, and toss well.
Add lemon juice and mix it thoroughly.
Add Chaat masala, salt, pepper, cilantro and mix again.
- Soak chickpeas overnight and boil them. If you’re using canned chickpeas, rinse them before use.
- Combine boiled chickpeas, potatoes, onions, tomatoes, and green chilli, and toss well.
- Add lemon juice and mix it thoroughly.
- Add Chaat masala, salt, pepper, cilantro and mix again.
- Crush tortilla chips and add them just before serving, otherwise, they will become moist.
