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  • Preeti Shridhar

Chickpea Salad

When the mercury soars, cold salads are the only food that you want to have. On such days I like to make salads with beans/chickpeas which not only give me my protein but are also filling.

This is a simple chickpea salad. I usually keep boiled chickpeas, rajma, black eyed beans and black chana in my freezer to quickly assemble a salad.

This salad of mine has a flavor profile very similar to chana that we make with bhature or puri, only it's very much lighter on the stomach.

Pan fried crispy potatoes give the required crunch to the salad. I couldn't resist adding pan fried paneer .

Pomegranate Molasses is my new found love for salad dressings. It's sweet and tangy taste uplifts even a simple salad.

If you don't have pomegranate Molasses ,use equal quantity of thick Tamarind Chutney , or 1 tbsp of Tamarind Paste.

The dressing is medium tangy. You can alter it as per your taste.

I always prefer to oven roast my bell peppers before adding to salads as I had read that raw bell peppers are difficult to digest. I have used a mix of red and yellow peppers.

To oven roast the peppers: wash and pat dry the peppers. Chop them into desired size. Toss them with oil and salt.

Bake in an oven friendly dish at 200 degrees Celsius for 20-25 minutes.

Once they cool down, store in the fridge . Use within 3 days.

Any juices released can be added to salad dressing.


Boiled Chickpea 2 cups

Boiled Potato 1 cup cubed

Paneer 100 gms cubed

Oven Roasted Bell Pepper Mix 1/2 cup

Cucumber. 1 cup thinly sliced

Cherry Tomatoes 1/2 cup halved

Onion 1/2 cup thinly sliced

Basil Leaves 25-30

Mint leaves 1/4 cup

Lettuce as needed

Light Olive oil 1 tbsp


Pomegranate Molasses 2 tbsp

Honey 2 tbsp

Light Olive Oil 2 tbsp

Red Chili Powder 1 tsp

Cumin Powder 1 tbsp

Red Chili Powder 1 tsp

Lemon juice 1 tsp

Salt to taste


  1. Heat 1 tsp oil in a pan. Saute paneer till golden on all sides. Remove on a plate.

  2. In the same pan add 2 tsp of oil.

  3. Tip in potato cubes. Sprinkle a pinch of salt.

  4. Saute till golden and crips.

  5. Remove on a plate.

  6. Take 10 basil leaves, place them one of top of the other. Roll tightly.

  7. Chop them very fine to get chiffonade of basil. Roughly tear the remaining basil.

  8. To serve

  9. Place lettuce on a platter or large salad bowl.

  10. Mix chickpeas, cucumber, onion, cherry tomatoes, roasted potatoes.

  11. Place these over lettuce.

  12. Top it with roasted paneer cubes, chiffonade of basil, mint leaves and some roughly torn basil.

  13. Whisk all the ingredients mentioned under dressing.

  14. Pour it over the salad.

  15. Gently toss it.

  16. Serve immediately.


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