I am not at all a salad person and would always skip those veggies even if I am paying for it in a restaurant. I love my chicken kababs and grills and my desserts more than anything else. However, when you are trying to trim down your waistline and are seeking ways to tame the weighing machine, you need to embrace few things which you aren't too fond of. Having said that, there are always ways to keep your food interesting and so is this salad today. Extremely easy to assemble, this is a perfect summer salad for all those who want to eat light and healthy without remaining hungry.
This post is my entry to my blogger friend, Sarika's online Event for Summer Salads.
1/2 cup chickpeas soaked overnight
1 small potato, boiled
1/4 cup quinoa (cook 1/4 cup quinoa in 1/2 cup boiling water until it is transparent and soaks up all the water; keep it on medium to low flame while stirring intermittently)
1 small onion chopped
1 tomato chopped
1/3 cup dried cranberries (you can use raisins or any fruit of your choice)
1/3 cup cucumber chopped (I did not have in stock, but good option to add)
1/2 tsp ginger juliennes (optional)
2 tbsp honey mixed with 2 tbsp lemon juice (adjust the taste as per your liking)
1 tsp chat masala
Fresh coriander leaves for garnishing
Salt to taste
Wash and drain the soaked chickpeas and pressure cook till just done. Do not overcook. Let it cool.
In a bowl, mix all other ingredients except the quinoa. Add the chickpeas and stir. Finally add the quinoa and mix. Check for seasoning. Garnish with a fistful of coriander leaves and leave it to chill in the refrigerator. Serve cold!