Chickpea peanut salad is a very refreshing and nutritious salad recipe made with chickpeas, peanuts, onions, tomatoes and mild spices. This salad is rich in proteins and fibre which will keep you full for a longer period of time. It is also a tangy snack which can be served either warm or chilled. Except for the cooked ingredients like cooked chickpeas and boiled peanuts, rest of the ingredients, which are easily available in the kitchen, are to be just added to make this salad quickly. Do try this healthy salad which is full of flavor and makes up for a great snack.
Prep Time : 20 mins
Cook Time : 5 mins
Servings : 4 persons
Indian cuisine
INGREDIENTS
White chickpeas/kabuli chana – 1 cup (boiled)
Boiled peanuts – 1/2 cup
Onion – 1 (chopped finely)
Tomato – 1 (chopped finely)
Capsicum/green bell pepper – 1/2 cup (chopped finely)
Green chilly – 1 (chopped finely)
Turmeric powder – 1/4 teaspoon
Red chilli powder – 1/4 teaspoon
Chaat masala – 1/2 teaspoon
Amchur powder – 1/2 teaspoon
Lemon juice – 2 tablespoons
Salt to taste
Few coriander leaves finely chopped for garnishing
HOW TO MAKE OR PREPARE CHICKPEA PEANUT SALAD RECIPE
PREPARATION
Wash and soak the chickpeas overnight or for atleast 6-7 hours. Next day, discard the water and add enough fresh water, turmeric powder and salt to it. Pressure cook for about 5 whistles.
Cook the peanuts with some water separately or pressure cook for 2 whistles.
METHOD
Take a mixing bowl. Add the boiled chickpeas and peanuts. Then add the chopped onions and tomatoes. Mix well.
Add green chillies and capsicum. Then add red chilli powder, chaat masala, amchur powder, coriander leaves and salt. Mix everything well. Sprinkle lemon juice and serve either warm or chilled.
Serve the nutritious Salad as a healthy evening snack.
NOTES/TIPS
Adjust lemon juice as per your taste.
Add lemon juice just before serving, otherwise the salad will get watery.
Add salt at the time of serving, as salt releases water and makes the salad watery.
You can refrigerate the salad and serve as and when required.
