Chickpea Salad

About Chickpea Salad

Ingredients

• Chickpeas (kabuli chane), soaked overnight and boiled with salt 1 cup
• Large green capsicum 1
• Olive oil 2 tbsps
• Garlic 10 cloves
• Cherry tomatoes 20 to 30
• Salt to taste
• Green olives, sliced 3 tbsps
• Fresh basil leaves 15 to 20
• Black peppercorns, crushed ½ tsp
• Red chillies, crushed ½ tsp
• Extra virgin olive oil 2 tbsps

How to Make Chickpea Salad (Stepwise Photos)

Method

1. Quarter the capsicum, remove seeds and the pith.
2. Heat 2 tbsps olive oil in a non-stick grill pan. Lightly crush the garlic cloves and add to the grill pan.
3. Add green capsicum and cherry tomatoes and grill. Turn them over so that they get grilled evenly all around. Sprinkle some salt.
4. Take the chickpeas in a mixing bowl and add green olives.
5. Take the grill pan off the heat. Cut the green capsicum into small pieces and add to the chickpea mixture.
6. Chop the basil leaves and add to the chickpeas. Add salt, crushed black peppercorns, crushed red chillies, extra virgin olive oil and the grilled tomatoes and garlic cloves.
7. Add some of the mixture in the grill pan, stir to absorb all the flavours left behind by the grilled vegetables and add to the bowl. Add everything together well.
8. Transfer into a serving bowl and serve.

Additional Tips and Tricks

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps