Prep Time: 08 Hours

Cook Time: 20 minutes

Servings: 4-5 Servings

Here's a great recipe that is 'transition friendly’, as we like to call it. For the ease with which it helps you introduce and get use to having vegetables raw, combined with the much favourite taste of the tamarind chutney!A colorful and healthy summer chickpea and raw vegetable salad with bold zesty Asian flavors, garnished with peanut or makhana!

Ingredients

• Chickpeas: 2 cups (boiled)
• Cucumber: 1- 2(diced with skin on)
• Tomatoes: 2 (diced)
• Red Capsicum: 1 (diced)
• Yellow capsicum: 1 (diced)
• Red onion: 1 small (thinly sliced)
• Potatoes: 1-2 (boiled and diced)

For Dressing:

• 1 cup fresh herbs (Indian basil or parsley or coriander)
• Imli Chutney: 2-3 tsp (per taste)
• Green chutney: 3-4 tsp (per taste)
• Rock salt: To taste
• Roasted peanuts: 2-3 tsp (optional)
• Roasted makhana: 2 cups
• Green chillies: 2 diced per taste (optional)

Method

• Wash chickpeas well 2-3 times in water
• Soak overnight (or for 6-8 hours) and cook
• Remove seeds while chopping tomatoes. This will leave less water
• In a large serving bowl, combine the cucumber, tomatoes, capsicum, onion, chickpeas, potatoes and herbs.
• Mix the imli and green chutney. Mix well.
• Taste test.
• Sprinkle over peanuts or makhana.

Enjoy!

Eating guide:

Food group: Vegetables and legumes
Veggies, are loaded with enzymes and high water content. They aid in digestion and act as daily dose of vitamins and minerals.
Chickpeas is your legume category. It is a a whole foods and great addition for much needed protein and fiber and natural fats.

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