Chickpea Salad

The Inspiration: If you have a 3 year old who is into sauces, curries and gravies, then consider yourself very fortunate (even if you have never won a lottery). If not, then you will understand my pain and dilemma. Emilie will try almost anything as long as it appears to be sauce-free, curry-free. So much so that I had to resort to a slotted spoon to filter out lentils from a lentil soup! Tired of trying to "drain out" the chickpeas from a popular chickpea dish called "Chana Masala" (चना मसाला ), I decided to come up with a salad version.

INGREDIENTS:

1 c. chickpeas (boiled or canned variety)
1/4 c. white onion (diced)
1 medium tomato (diced)
1/2 c. cucumber (diced)
A pinch of sugar
Salt to taste (Rock Salt is preferred)
A pinch of black pepper
2-3 large mint leaves (julienned)
1 small sprig of cilantro or flat leaf parsley
2 tsp. lime juice

METHOD:

• Put the boiled chickpea (चना) in a salad bowl. If using the canned variety, drain well and rinse with cold water. Then boil the beans once more in salted water for 15-20 minutes or until they feel fork tender.


• Add the diced onion, tomato and cucumber. Toss well with a fork.


• Add the sugar, salt, black pepper and lime juice. Mix well.


• Garnish with julienned mint and cilantro/parsley. Chill in the refrigerator for 1-2 hours.


• Serve cold with a side of crunchy chips.