Chick Pea, Mushroom and Barley Salad with Balsamic Dressing

by Tarla Dalal

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Accompaniments

Black Bean Soup
Bombay Curry Soup
Broccoli Soup
Cauliflower Soup

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Chick peas with mushrooms, barley and sun dried tomatoes tossed together in balsamic vinegar to make a protein rich healthy salad. Always serve chilled.

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Soaking Time: Overnight
Preparation Time: 30 mins
Cooking Time: 30 mins
Makes 3 servings
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Ingredients

1 cup soaked, boiled kabuli chana
6 to 8 sliced mushrooms (khumbh)
1 sliced cucumber , length wise
1/2 cup cooked barley (jau)
6 sun-dried tomatoes
3 spring onions , finely chopped with leaves
2 tbsp balsamic vinegar
1 tbsp olive oil
a dash of lemon juice
salt and freshly ground black pepper powder to taste

Method

Put the sun dried tomatoes in hot water for 15 minutes and keep aside.
Combine the kabuli chana with enough water and little salt and pressure cook for 3 to 4 whistles or till the kabuli chana are soft and cooked.
Allow the steam to escape before opening the lid. Drain the kabuli chana.
Combine the kabuli chana, mushrooms, cucumber, barley, sun dried tomatoes and spring onions in a bowl, mix well and refrigerate.
Just before serving add the balsamic vinegar, olive oil, lemon juice, salt and pepper and toss well.
Serve chilled.

Handy tip: