Then I noticed some channa/chickpeas that were somewhere in the inner recesses of the shelf and I decided to take another shot at salad – I am usually disappointed with my own attempts as the dressing never seems to come together. My friend was coming to lunch so that was motivation enough. It gave me a chance to use up some vegetables from my cornucopious fridge as well. And that was the perfect excuse to boil up some wholewheat pasta and tomato-basil sauce and bake some garlicky potatoes and have ourselves a feast. And another new acquisition from the sale, a pudding bowl, could double up as a salad bowl! I do realize the meal went way past the Going Lite theme but that was lunch, not a theme party, so I suppose we can skip the guilt this time. I’m presenting just the genuinely lite dish here. MBP, here I come!
This salad is inspired by Kalyn’s Kitchen. I didn’t have/use many of the vegetables she mentioned, nor the lime juice, nor the carrot, so I used some dill-chilli vinegar, red pepper and zucchini instead. I wasn’t able to print Kalyn’s recipe, so I just worked from memory and this is what I came up with:
Dry channa/chickpeas/garbanzo: 2 cups, soaked overnight and cooked
Zucchini – Half of a big one, diced small
Red pepper – 2, cut into small pieces
Vinegar – 3 tbsp
Olive oil – 3 tbsp
Garlic – 5 cloves, minced as fine as possible
Cumin/jeera powder – 1 tsp
Chilli powder – ½ tsp
Salt, to taste
Steep garlic and the other spices in a mixture of vinegar and oil for some time.
Put all the vegetables in a salad bowl, add dressing, mix, let chill in the refrigerator.
It wasn’t too bad for me, my friend loved it and praise be to God, it didn’t last beyond a day in my refrigerator because I had the brains to take it to work, where my colleagues too liked it. I’m hoping you will, too!
Monthly Blog Patrolling Channa/Chickpeas/Garbanzo Vegetarian Salad