Quick and Easy Jar Chickpea Cucumber Salad
Equipment
Ingredients
Chickpea Salad
boiled chickpeas (boiled)
240 ml
tomato (diced)
1 piece
onion (diced)
1 piece
cucumber (diced)
1 piece
salt
1 tsp
black pepper
0.25 tsp
red chili powder
0.25 tsp
black salt
0.25 tsp
cumin powder
0.5 tsp
Saunth ki Chutney
oil
5 ml
cumin powder
1.5 tsp
asafoetida
1 tsp
turmeric powder
0.5 tsp
coriander powder
1 tsp
red chili powder
0.5 tsp
dry mango powder
2 tsp
dry ginger powder
1 tsp
dates (chopped)
2 piece
water
240 ml
black salt
0.5 tsp
table salt
0.5 tsp
Instructions
Prepare vegetables
Dice tomato, onion, and cucumber into small pieces.
Combine chickpea salad
In a large bowl, combine boiled chickpeas, diced vegetables, salt, black pepper, red chili powder, black salt, and cumin powder.
Prepare Saunth ki Chutney
Heat oil in a pan, add cumin, asafoetida, turmeric, coriander, red chili powder, dry mango powder, dry ginger powder, and chopped dates. Pour in water and simmer until thickened. Season with black salt and table salt.
Assemble salad
Drizzle the prepared chutney over the chickpea salad and gently toss to combine.
Serve
Serve immediately or chill before serving.
Original recipe
Storage
Best consumed fresh. Store in an airtight container in the refrigerator for up to 1 day.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.