CHANNA AND POMEGRANATE SALAD


INGREDIENTS:
1) 2 Cups White Channa/ChickPea
2) 2 Tomatoes
3) 1/2 Cup Fresh Coriander Leaves
4) 1/2 Cup Pomegranate seeds
5) 1 Tablespoon Pitted Olives
6) 1 Cucumber
7) 2 Cubes of 1" each processed cheesed
8) 1 Tablespoon Light Mayonnaise
9) 1 Teaspoon Mustard Sauce
10) Salt to taste
11) Black pepper to taste
12) Few Roasted Groundnuts or Pine Nuts

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Soak the Chickpeas in water for about 8 hours
* Cook it till the peas are soft and can be mashed between two fingers easily
* Strain excess water from chickpeas and keep aside
* Chop the tomatoes, oilves, Cucumber and fresh coriander, keep it in a bowl
* Add pomegranate seeds to the above mix
* Finely dice the cubed cheese into small cubes and add to the bowl
* Add the cool Channa to the bowl and give a good mix
* Pour Mayonnaise and mustard and mix well till everything is coated
* Sprinkle salt and pepper and mix well
* Garnish with roasted pine nuts or ground nuts and fresh coriander leaves
* Serve at room temperature with drinks or before main course


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