Garbanzo Salad (Kabuli Chana Salad)

I avoid having rice for dinner and having salad for dinner is my best bet for a diet safe meal. Although Mother Nature has provided us with ample food choices particularly veggies which are colorful, tasty and most importantly healthy, I have a thing for potato based salads.

 Veggies with Chickpeas is the ultimate food for having nutrients of all kinds. Be it Carbs, Proteins, Vitamins or Minerals one can get them all in this preparation. I love cold salads and most of the days when I am alone I either settle down for salads or soups. 

Ingredients:
2 cups boiled chickpeas Or you can use can chickpeas /garbanzo - rinsed and drained
1/2 cup Pomegranate 
1 red Onion, diced
1 Tomato, de-seeded, diced
1 small Potato, boiled and diced
2 tbsp Lemon juice
A handful of chopped Coriander
Fistful of Mint leaves
2 tbsp of Extra Virgin Olive Oil
1 tsp Chaat masala
1/4 tsp Red chilly powder
1/4 tsp Pepper powder
Salt to taste

Method:
Wash and soak the chickpeas overnight  in enough water as they will swell to double their size. Next day discard the soaking water and pressure cook in 4 cups of water with salt. 

Cook it for another 20 minutes and use the cold water release technique to check if the chickpeas are done. REMEMBER you are boiling chickpeas for salad so should not over cook them. I hate mushy chickpeas for my salad. Drain out the water and keep aside.

Place the vegetables into a large bowl and add freshly squeezed out lemon juice. Add garbanzo, coriander, mint and add all the spices. Toss all the ingredients together and chill for atleast 1/2 hour. Serve by itself and enjoy !!