Saturday, 2 July 2016


This salad is inspired from the Mediterranean flavours with garlic, mint and lemon. Broccoli and peanuts though is out of place here, but it does add a healthy touch to the salad. But then, its inspired isn't it ....



Black or brown chickpeas
1 cup
Cucumber peeled and diced
1 no small
Tomato diced
1 no
Broccoli florets
5 – 6 nos
Peanuts roasted and deskinned
2 tbsp
Lemon juice
2 tbsp
Pepper pdr
Mint leaves torn
2 – 3 tbsp
Garlic cloves grated
1 no large


1.       Soak the chickpeas in water for 5 – 6 hours.

2.       Wash and drain them.

3.       Keep them overnight in a muslin cloth and allow to sprout.

4.       Sprinkle little water in it and pressure cook till just tender.

5.       While it is still steaming hot, put the broccoli florets on top of it.

6.       The steam and heat from the chickpeas is enough to par-cook the broccoli.

7.       Now add in all the other ingredients once the chickpeas have cooled.

8.       Mix and toss all well. Refrigerate and allow to cool.

9.       Serve the salad cold.

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