Chana Salad

When we’re hosting a party, I am either extremely laidback (which means some Haldiram’s kind of items will flow from their packets, some McCain’s stuff will migrate from the freezer to the oven, and we’ll make do with what we have) or go extremely overboard (make cutlets, cut vegetable sticks and make a curd dip to go along with it, bake some savoury biscuits, crackers, muffins, mini pizzas etc, etc). It is very rarely that you would find me walking the middle path. On one of those very rare occasions, I made this salad and served it along with some readymade snacks. It was gone in almost no time.


1 cup Chickpeas, soaked and cooked
1 Tomato, chopped
1 Onion, chopped
1 Carrot, chopped
1/2 cup Coriander Leaves

2 pods Garlic

1" piece Ginger

2 Green Chillies
Juice of 1 Lime

Salt to taste


Prepare the chutney by grinding the coriander leaves with the garlic, ginger, green chillies and salt together. Add the lime juice and mix well.


Place the chickpeas, tomato, onion and carrot in a salad bowl. Add the chutney like a dressing and toss well.


Tasty, healthy and great with drinks. There’s precious little you could ask for over and above all this. No, really!