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Ingredients

• 1 cup chickpeas (kabuli chana)
• 1 tomato, medium-sized, chopped
• 1 green capsicum, medium-sized, halved, deseeded, finely chopped
• 1 cucumber, small, peeled, finely chopped
• ¼ cabbage, small, shredded with knife
• ½ lemon
• 2 tsp chaat masala
• Salt to taste

Method

1. Wash the chickpeas well, soak overnight, drain, and cover with fresh water. Boil for 10-15 minutes, then simmer for 90-120 minutes or until tender but not mushy.
2. Put the cooked chickpeas, tomato, capsicum, cucumber, and cabbage in a deep bowl.
3. In a separate bowl, mix the juice of the lemon with the chaat masala and salt.
4. Drizzle the dressing onto the salad and toss all the ingredients well together. Serve immediately.