There are days when I am in no mood for an elaborate meal. That happens mostly when I have to prepare something solely for myself. Cooking for self has never motivated me to go for elaborate cooking. In such cases I try to go healthy and make some healthy filling salad or a one pot meal like khichdi or sometimes a large glass of smoothie. This chickpea salad is one I make quite regularly because it is healthy as well as filling. And if I am in a mood to indulge a little, I can go for a decadent brownie for dessert (an ardent brownie fan I am!).
I used to make a simple Chickpea Salad often but I got the idea of pairing it with a minty yogurt dressing from Rachel Allen recipe I spotted in this book.
This is how I make it:
Salad:
1 cup boiled Chickpeas
1 tomato chopped finely
2-3 tbsp chopped red onion
2-3 tbsp chopped coriander leaves
2 tsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Dressing:
1/2 cup low fat yogurt
1 tsp crushed dried mint
1 tsp sugar/honey
1 tbsp lemon juice
Salt to taste
Process:
1. Mix the salad ingredients together and toss them well. Keep it in fridge until needed.
2. Whisk all the dressing ingredients and keep it in fridge until needed.
3. Before serving pour the dressing over the salad and serve. Enjoy!
Linking it to Show Me Your HITS~Lentils N Legumes and Lets make Salads.
Thank you for stopping by! Cheers!
