A nutrition packed Black Chickpea Salad made with black chickpeas, crunchy onions, tomatoes, avocado and spices. This refreshing salad has fresh and tangy flavors, and can be enjoyed as a great protein rich breakfast or snack.
Add the boiled black chickpeas to a bowl. Add green chili, onions, tomatoes and spices to it. Stir well.
Add avocado, mint leaves, cilantro leaves and lemon juice. Stir well.
Taste and adjust salt as needed.
You can add veggies of your choice in this salad. Some people like to add boiled potatoes, cucumbers or if mango is in season, add some chopped raw mangoes to make it more tangy.
This salad can be made with boiled white chickpeas, green chickpeas, kidney beans or sprouts too.
Make it less spicy: Adjust spices to your taste. Skip green chili and red chili powder to make it non spicy. How to boil black chickpeas: Wash and soak ½ cup black chickpeas in water overnight. Discard the water. Pressure cook with fresh 1.5 cups of water in instant pot for 30 mins or on stovetop pressure cooker for 2 whistles on high and 30 mins on low heat. Let the pressure release naturally. Drain the water and use the black chickpeas in this recipe.