Chickpea Salad-With Asian Dressing
After I made the Soya Patties, my mother has secretly taken a picture of the kitchen which she thinks is “messy”. She has threatened me that, she will post it if I don’t clean up the “mess” after the cooking is done. I wonder if all the mothers have this issue!
Moving on. While I was coming back from work today, I saw some really fresh spring onions. That got me thinking. I was hungry. I wanted something as soon as I reached home. I had the *Conditions Apply clause as well (to clean the “mess”). I surely had some serious thinking to do.
After reaching home, I found some boiled chickpeas, tomatoes, cucumber and capsicum. Normally with these ingredients, I make a quick chaat, adding some chaat masala, pepper, salt and finally a dash of lemon. Filling and satisfying. Now that I have a blog, I do feel the need to jazz up the food a bit.
I am not a salad person at all. I would prefer anything deep fried, buttery, sweet- any day!
Can I just pat on my back and say how delicious this salad is? Quick. Easy. Unexpectedly yummy.
Also, the whole process brings in lot of memories. Chopping vegetables was how my tete-a-tete with food began and it still continues my favorite part about cooking (one of the reasons why I don’t fancy a food processor)
This salad is super versatile! Think of the directions and ingredients below as suggestions:
Use rocket lettuce to add the extra crunch.
Add a dash of lime juice along with some zest for the extra tang.
Sprinkle some bhujia sev on top! ( My dad did this, and it tasted great! )
You can just try anything! If it sounds delicious in your brain, it surely will be delicious in the salad. 🙂
CHICKPEA SALAD- WITH ASIAN DRESSING
1/2 cup of sesame seeds (soaked for 30 mins)
1/4 cup of roasted peanuts
2-3 cloves of garlic
2-3 green chillies
Salt- To taste
1/2 cup hung curd
2 teaspoons Soya Sauce
2 teaspoon Orange juice
1 teaspoon Black Pepper
1 teaspoon sesame oil
1 cup boiled chickpeas
1 small tomato (finely chopped)
6 sprigs of Spring onions
1 cucumber ( finely chopped)
Quarter capsicum (finely chopped)
Make a paste of soaked sesame, peanuts and green chilies. I personally love the flavor of chili when roasted on a flame for sometime. You can very well used the fresh green chilies. Prepare the dressing for the salad by mixing all the ingredients with the sesame-peanut paste.
In a large bowl mix the chickpeas, tomatoes, spring onions, cucumber and capsicum. Pour the dressing and toss the salad.
Final touch- Few drops of sesame oil.
More to come….. 🙂
P.S. The kitchen has been cleaned. In fact I think it’s cleaner than before. 😉