Chickpea Salad with Mint Dressing

A nutritious salad with the goodness of chickpea and mint leaves. Chickpeas provide protein, iron, and folic acid while coriander and mint leaves add to the Vitamin A content


  • Kabuli Chana – 2 cups, boiled
  • Tomato – ¾ cup, diced
  • Cucumber – 1 cup, diced
  • Spring onion – ¾ cup, chopped

For the mint dressing

  • Mint leaves – ½ cup, chopped
  • Coriander leaves, ½ cup, chopped
  • Low fat curd – 2 tbsp
  • Salt – to taste
  • Black pepper – freshly ground, to taste


For the mint dressing

  • In a mixing jar, add the ½ cup chopped mint leaves, ½ cup chopped coriander leaves, 2 tbsp low fat curd, salt and freshly ground black pepper. Grind to a smooth paste adding a little water. Keep aside.

For the Chickpea salad

  • In a mixing bowl, add 2 cups of boiled chickpea, ¾ cup diced tomato, 1 cup diced cucumber, ¾ cup chopped spring onion, salt and the prepared mint dressing. Toss gently with 2 spoons.
  • Serve immediately or refrigerate and serve chilled.

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