In an effort to make our meals healthier, we decided to switch to salads for lunch. Over the past 6 weeks, we have been having a filling salad for lunch at least three times a week. We eat 5-6 small meals instead of 3 large ones and a salad for lunch seemed to fit in very well with this plan. I must admit that the idea came to me when I was travelling to NOIDA everyday. After breakfast at 7, I'd be hungry by 11 but had to wait until 2.30 to eat lunch because of the cafeteria's restrictions. So, I started packing a light snack, a fruit box and a salad everyday. (I was on this high protein 6 small meals a day diet some 4 years ago, but forgot about it with time.)
Salads to me somehow always meant kosumbaris or plain green salads. I hadn't, until three or 4 years ago, experimented with salads. Amma makes a lovely Waldorf salad that I am yet to attempt. But the best salad I've eaten to date is an Oriental Glass Noodle Salad at the Noodle Bar in Parel. I wish I had been smart enough back then to ask the chef for the recipe.
All this blogging has made me refer to cookbooks more and more. One of the books that I have often talked about is Favorite Vegetarian Dishes. I found this Middle Eastern Salad that I adapted to create this. It is very rare that I find a recipe that calls for several ingredients, all of which I have. So when I do, I go ahead and make it right away.
200g Chickpeas, soaked overnight and cooked
2 Carrots, diced
1 bunch Spring Onions, chopped
1 Cucumber, cut in quarters
1/2 tsp Salt
1/2 tsp Pepper
3 tbsp Lime Juice
1 Red Capsicum, diced
Mix all the vegetables with the chickpeas in a large salad bowl. Add the salt and pepper along with the lime juice and toss gently. Enjoy it right away or chill it for about 30 minutes.
I love this salad and will be making it often. It is almost criminal for something so simple to taste so good. But as long as it does, I'm not complaining.