Sprouted Kabuli Chana Salad Recipe

Ingredients

• 1 tbsp lemon juice
• 2 tsp roasted cumin seeds (jeera) powder
• 1 tsp chaat masala
• 2 tsp finely chopped green chillies
• 2 tsp olive oil or
• 2 tbsp finely chopped coriander (dhania)
• salt (namak) to taste
• 1 1/2 cups sprouted kabuli chana (white chick peas), boiled
• 1/2 cup sliced onions
• 1/2 cup sliced tomatoes
• 2 tbsp finely chopped spring onion greens
• 1/4 cup finely chopped mint leaves (phudina)

Steps

1. Boil the sprouted kabuli chana for 15 to 20 minutes. Strain. Keep aside.
2. In a bowl put 2 tsp olive oil or coocnut oil. Add lemon juice, roasted cumin seeds powder, chaat masala, chopped green chillies, chopped coriander and salt.
3. Mix well and keep aside.
4. Combine the boiled sprouted kabuli chana, chopped spring onion greens, sliced onions, sliced tomatoes and chopped mint leaves together in a serving bowl.
5. Seal the sprouted kabuli chana salad with cling wrap and refrigerate until ready to serve.
6. Just before serving add the dressing and toss well. Keep the sprouted kabuli chana salad aside for 10 minutes or more so that the flavours blend well.