Garlic Channa Salad

If you’re looking for a healthy and delicious salad option, look no further than garlic channa salad. This flavorful dish is a staple in Indian cuisine and is packed with protein, fiber, and a variety of nutrients. Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your diet, channa salad is a versatile and satisfying option that can be enjoyed as a main course or as a side dish.

Channa salad is made up of chickpeas (also known as channa) and a variety of vegetables, spices, and herbs. The chickpeas are a great source of protein and fiber, making this salad a filling and nutritious choice. The vegetables used in channa salad can vary, but commonly include onions, tomatoes, cucumbers, and bell peppers. These vegetables add a range of vitamins and minerals to the dish, as well as providing a refreshing crunch.

Garlic-Channa-Salad

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Course: Vegetarian

Cuisine: Fusion

Servings: 6 cups

Ingredients

  • 1 400 g pk Channa garbanzo bean * yields 6 cups boiled*
  • 1/2 cup channa stock
  • 5 cloves garlic minced
  • 2 med tomatoes diced
  • 2 tsp salt
  • 3 tbsp lemon juice
  • 1 tbsp pepper sauce
  • 1 tbsp olive oil

Instructions

  1. Soak the channa overnight. Pressure cook in 3 cups water for 20 minutes or until tender.
  2. Drain the channa but reserve 1/2 cup of the stock.
  3. Pour channa into a bowl. Add the rest of ingredients including the channa stock and toss.
  4. Note: After tossing, if you want, you can crush some of the channa with your hands.
  5. Serve at room temperature or refrigerate and serve chilled.

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Recipe © Simply Trini Cooking. All rights reserved

Garlic Channa Salad

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Vegetarian
Cuisine: Fusion
Servings: 6 cups
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 1 400 g pk Channa garbanzo bean * yields 6 cups boiled*
  • 1/2 cup channa stock
  • 5 cloves garlic minced
  • 2 med tomatoes diced
  • 2 tsp salt
  • 3 tbsp lemon juice
  • 1 tbsp pepper sauce
  • 1 tbsp olive oil

Instructions

  • Soak the channa overnight. Pressure cook in 3 cups water for 20 minutes or until tender.
  • Drain the channa but reserve 1/2 cup of the stock.
  • Pour channa into a bowl. Add the rest of ingredients including the channa stock and toss.
  • Note: After tossing, if you want, you can crush some of the channa with your hands.
  • Serve at room temperature or refrigerate and serve chilled.
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