As I had promised in the Tuna Green Salad, I am trying to incorporate a soup and salad routine on Tuesdays and so far I have been very successful. One salad which has seen its turn every second week is this chickpea salad. Umma bought this idea along with her after she had stayed with my sister for more than two months. She couldn’t stop praising how this salad tasted, especially when she is somebody who eats her salad just because she has to. I had to pester my sister to share the source of the recipe. Believe me, first time in my life, I saw how chickpeas could be finished off without any trace, so much so that I have seen faces wanting more once the portion gets over. Do try it out to know about it… 🙂
- 1 cup chickpeas, cooked till done and drained
- 1 pomegranate, seeds removed
- 1 small onion, chopped
- 1 cucumber, finely chopped
- 2 tbsp chopped coriander leaves
- 3 tbsp yogurt
- 1 tbsp mayonnaise
- 1 tbsp olive oil
- Salt and pepper to taste
- Combine all the ingredients and mix well.
- Serve immediately.
You can skip the mayonnaise... the yogurt itself gives a nice flavor.