Simple healthy salad to cool you up, great for lunch box, travel and parties. Just a little prep work and you will have a tasty salad to pack on a busy weekday.
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| Ingredients | |
|---|---|
| 1 long or 1 cup (diced) | English seedless cucumber (6″) |
| 1/2 cup diced | Carrot |
| 1/4 cup diced | Onion (red) |
| 1/2 cup | Chickpeas (fully cooked) |
| 3 teaspoons (chopped) | Coriander leaves |
| 1/2 teaspoon | Red wine garlic vinaigrette or Lemon juice |
| 2 teaspoons | Olive oil |
| 1/4 teaspoon | Salt |
| 1/4 teaspoon | Ground black pepper |
- Soak (1/4 cup) dry chickpeas overnight, wash, drain and pressure cook with 1 cup of water.
- Drain the liquid and separate the cooked peas.
- Combine olive oil, red wine vinaigrette, salt and pepper.
- Whisk to blend well and keep aside.
- In a large bowl, combine diced cucumbers, diced carrots, diced onion, cooked chickpeas and coriander leaves.
- Slowly add the vinaigrette dressing and toss the salad for couple of times.
- Serve at room temperature on a warm toasted bread or as a side.
- Serve at room temperature or refrigerate for 1 hour.
- Use a teaspoon of lemon juice + pinch of sugar, if you cannot fine red wine vinaigrette.
- If carrying this for lunch box then take the vinaigrette in a separate box and mix when ready to eat!
- Yield: Serves 2 approx.
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