Cooking with Monisha - Recipes & More

Chana Rangeela
colourful chickpea salad - Serves 4

Chickpeas are very popular in North India and are made into a curry to eat with huge fried breads discs called 'bhaturas'. This recipe for a chickpea salad adds instant colour and texture to a meal and can make a great picnic dish with garlic bread. It is quite filling and can be a main course for a light lunch along with a crisp green salad.

Preparation time: 10 minutes

1x410g can chickpeas, drained and rinsed
5 tablespoons mixed peppers, diced
1 medium onion, chopped
rock salt to taste
a generous pinch roasted cumin powder
A generous pinch of sugar
2 teaspoons lemon infused olive oil
2 teaspoons coriander leaves, chopped finely

Combine the chickpeas with the rest of the ingredients.
Serve at room temperature.

Tip - Roasted cumin powder can be made by dry roasting cumin seeds and whizzing them in a coffee mill.