Black Chickpeas or Kala Chana helps is easily digested and boosts our metabolism. It helps in removing toxins with the help of its high fibre content. Two-thirds of its fibre content is insoluble, which helps in digestion and is good for colon health. Black Chickpeas helps create a feeling of satiety making them ideal for weight loss. Black Chickpeas help to alleviate heat stored in the body (i.e., pitta-reducing), making it a great choice for summer eating.
The recipe I am sharing today is Black Chickpea Salad which tastes the best at room temperature.
Ingredients:
2 cups lack Chickpea (kala chana), cooked and cooled (see note below)
1 large handful mint, chopped
1 large handful cilantro (leaves and upper stems), chopped
1/2 red onion, finely diced
1/2 green bell pepper, diced
2 small cucumbers, diced
1 carrot, finely diced
3 Tablespoons lime juice
1/2 teaspoon red chil1 powder
1 teaspoon amchoor (dry mango powder)
1 teaspoon chaat masala (easily available in Indian grocery stores)
Salt as per taste
Directions:
Soak Blac chickpeas overnight. The next morning, place Black Chickpeas in a pot and cover with water by about 1-inch. Bring to a boil, and scrape off any foam that accumulates. Reduce heat and cover the pot, and cook for 30–40 minutes, or until Black chickpeas (kala chana) are tender. If required, add more water while cooking BLack chickpeas. Drain and cool.
Combine all ingredients included cooked Black Chickpeas in a large mixing bowl and stir very well. The flavour is best if the salad is prepared a couple hours in advance of serving.
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