Chickpea Salad

By Masterchef Sanjeev Kapoor

From Cook Smart

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Salad

Type: South Indian

Key Ingredients:

This salad is wholesome and can make a complete meal

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

Methods

Quarter the capsicum, remove seeds and the pith.
Heat 2 tbsps olive oil in a non-stick grill pan. Lightly crush the garlic cloves and add to the grill pan.
Add green capsicum and cherry tomatoes and grill. Turn them over so that they get grilled evenly all around. Sprinkle some salt.
Take the chickpeas in a mixing bowl and add green olives.
Take the grill pan off the heat. Cut the green capsicum into small pieces and add to the chickpea mixture.
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.
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.
Transfer into a serving bowl and serve.

Apple Coleslaw

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: South Indian

Key Ingredients:

Apple

Crunchy and delicious this coleslaw makes a wonderful side dish or even sandwich filling

Health Tips:

Vegetarian mayonnaise

Beetroot Pachdi

By Chef Shantanu Gupte

By India Unlimited

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Salad

Type: South Indian

Key Ingredients:

Beetroots
Scraped coconut

A refreshing side dish, it is flavourful and tasty too

Greek Salad

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: South Indian

Key Ingredients:

Tomato
Green capsicum
Cucumber
Olives
Cottage cheese

This crunchy Greek salad should ideally be eaten during the hot summer months

Ingredients

Medium tomato, seeded and cut into big pieces 1
Lettuce leaves, cut into small pieces a few
Medium green capsicum, cut into square pieces 1
Medium cucumber, cut into square pieces 1
Medium onion, cut into square pieces 1
Green or black olives, halved ½ cup
Cottage cheese (paneer), soaked in 6. ½ cup vinegar for 3 to 4 hours 100 gms
Carom seeds (ajwain) ¼ tsp
Garlic cloves, finely chopped 2
Mustard paste 1 tbsp
Black pepper powder ¼ tsp
White vinegar / lemon juice 2 tsps
Salt to taste
Olive oil 8 tsps

Methods

To make the dressing take carom seeds, garlic cloves, mustard, black pepper, white vinegar/ lemon juice and salt in a bowl.
Add olive oil and whisk till the mixture becomes creamy. The proportion of vinegar and oil should always be 1:4 so that it does not become to sour.
Take tomato, lettuce, capsicum, cucumber, onion and olives in a mixing bowl and mix.
Drain vinegar through a strainer and wash cottage cheese with drinking water. Crumble cottage cheese and add to the salad and mix well.
Pour the dressing over the salad and toss. Transfer into a serving bowl.