Chick Pea, Lettuce and Vegetable Salad in Lemon Dressing

by Tarla Dalal

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Boiled chickpeas, a nice helping of mixed vegetables, a tart, lemony dressing and crisp, garlic-flavored bread croutons are all tossed in together for a lovely, summery salad that will tickle your taste buds.

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Chick Pea, Lettuce and Vegetable Salad in Lemon Dressing recipe - How to make Chick Pea, Lettuce and Vegetable Salad in Lemon Dressing

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 servings (4 serving )
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Ingredients

1/2 cup kabuli chana (white chick peas)
2 cups torn lettuce leaves
1 cup cucumber cubes
1/2 cup capsicum cubes
2 tbsp chopped celery
1 cup tomato cubes
1/2 cup chopped spinach (palak)
salt to taste

For The Garlic Croutons
4 slices bread
1/2 tsp grated garlic (lehsun)
1 1/2 tbsp butter

To Be Mixed Into A Dressing
1/2 tsp grated lemon rind
2 tbsp salad oil
1 tbsp lemon juice
1/2 tsp mustard (rai / sarson) powder
1 tsp chopped parsley
salt to taste

Method

For the garlic croutons

Cut the bread slices into 12. 5 mm. (½") cubes.
Heat the butter in a non-stick pan and add the garlic.
Add the bread cubes and sauté over a medium flame till they are lightly browned and crisp. Cool completely.

How to proceed

Wash and soak the kabuli chana overnight. Drain.
Pressure cook it with salt and 3 cups of water for 2 to 3 whistles until they are cooked. Drain out all the water and cool completely.
Combine all the other ingredients including the kabuli chana in a large bowl and refrigerate till use.
Just before serving, add the garlic croutons and the dressing and toss lightly.
Serve immediately.

Nutrient values per serving

Energy	253 cal
Protein	6.8 g
Carbohydrates	27.8 g
Fiber	8.1 g
Fat	12.8 g
Cholesterol	0 mg
Vitamin A	1334.3 mcg
Vitamin B1	0.3 mg
Vitamin B2	0.1 mg
Vitamin B3	1.2 mg
Vitamin C	44.3 mg
Folic Acid	63.1 mcg
Calcium	108.7 mg
Iron	3 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	72.5 mg
Potassium	114.1 mg
Zinc	0.7 mg