South Indian Chickpea Salad
| Cuisine | : | Indian |
| Calories | : | 221 |
| Type | : | Vegetarian |
| Serving Size | : | 4 |
| Course | : | Salad |
| Preparation Time | : | 60 Min |
INGREDIENTS
| No | Ingredient | Quantity | Measure Type |
|---|---|---|---|
| 1 | Garbanzo beans | 16 | Ounces |
| 2 | Mango | 1 | |
| 3 | Hearts of romaine | 1 | Cup |
| 4 | Cucumber | 1/2 | Cup |
| 5 | Carrot | 1/2 | Cup |
| 6 | Celery | 1/4 | Cup |
| 7 | Lemon juice | 2 | Tablespoon |
| 8 | Pineapple | 1 | Cup |
| 9 | Salt | to taste |
Recipe Details
The State of Tamil Nadu in South India is the origin for Madras Curry, versatile salads, and stir-fry. Of course, locally they are known by different names. A twist on a traditional salad, my chickpea salad can be made as an appetizer or a healthy snack with tea.
Cooking Instructions
Toss together the garbanzo beans, mango, romaine lettuce, cucumber, carrot, celery, lemon juice, and salt in a large bowl. Let the mixture set for 30 minutes.
Garnishing Instructions
Not available.
Serving Instructions
Top the salad with the pineapple to serve.
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