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 ....
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BLACK CHICK PEA SALAD
INGREDIENTS
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
|
Salt
|
T.T.
|
Pepper pdr
|
T.T.
|
Mint leaves torn
|
2 – 3 tbsp
|
Garlic cloves grated
|
1 no large
|
METHOD:
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.
6.
The steam and heat from the
chickpeas is enough to par-cook the broccoli.
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