This is a quick light and easy salad that would go great with any dish or just great alone.
Garbanzo Salad / Konda Kadalai Salad / Indian Chickpea Salad / Middle -Eastern / Quick Kosambari
|½ cup||Dried chick peas|
|5 stks||Coriander leaves|
|¼ tsp||Black pepper powder|
|2 tsp||Lemon juice|
|1 pinch||Cumin powder or few seeds|
Soak dried chickpeas overnight and rinse the next morning. Pressure cook the soaked chickpeas with 1 1/2 cup water with salt up to 3 whistles and switch off. When the steam releases, drain the all water and cool the cooked peas. Grate carrot, dice onions and chop the coriander leaves. In a bowl combine, cooked chickpeas, grated carrot, diced onions, chopped coriander leaves, sprinkle black pepper powder, cumin and drizzle the lemon juice. Toss and serve at room temperature, good as plain salad or serve with warm tossed bread.
Canned chickpeas can be used to whip up a quick salad. Salt is added while cooking the chickpeas and not necessary while tossing the salad. Can be refrigerated for 1 day, good when fresh.
Yield: Serves 2 adults.