Chickpea, Carrot & Cranberry Salad
I spent most of last week in my home city, Mumbai. Given a chance, the husband will take me out for breakfast, lunch and dinner. Bye bye waistline. But yes, I do give in sometimes, and love to eat at the places that are unique to the city, such as a chaat at my local bhelwala and breakfast at King
Servings
2serving
Cook Time
20minutes
Servings
2serving
Cook Time
20minutes
Ingredients
Instructions
  1. Ensure that the chickpeas are cooked just right and not all mushy. They should be cooked through, but retaining their shape.
  2. Peel and chop the carrot into thin sticks.
  3. Peel the cucumber, deseed it and chop into small cubes.
  4. Deseed and chop bell pepper into thin sticks / juliennes.
  5. In a heavy bottomed pan, heat the oil. Add the chopped garlic, stir for few seconds, then add the chickpeas along with the salt. Saute for 2-3 minutes.
  6. Add the carrot sticks, red bell pepper and crushed cumin and toss well. Cook veggies on a medium flame for 2-3 minutes until slightly cooked, but still retaining the crunch.
  7. Remove this into a bowl. Allow to cool for 10 minutes.
  8. Add the diced cucumber, most of the cranberries, chilli flakes and toss well.
  9. To serve, lay out the salad greens on a platter. Add the prepared salad over this. Garnish with remaining cranberries, basil leaves and serve immediately or chilled.
Recipe Notes

Verdict: A beautiful bouquet of colours and flavours, I shall be making this salad quite often!