Salad
Lemon chana and cucumber bowl
A fresh bowl of boiled chana, cucumber, tomato and lemon. Keep boiled chana in the fridge and this comes together in ten minutes.
Ingredients
- 1 1/2 cups boiled chana (chickpeas), drained
- 1 cup chopped cucumber
- 1 small tomato, chopped
- 2 tablespoons finely chopped onion (optional)
- 1 tablespoon lemon juice, or to taste
- 1/4 teaspoon roasted cumin powder
- 1 tablespoon chopped fresh coriander
- Salt to taste
Method
- Put the chana, cucumber, tomato and onion in a bowl.
- Add the lemon juice, cumin and salt. Toss gently.
- Taste and adjust the lemon and salt.
- Top with coriander and serve fresh.
Richa's tips
- Refrigerate cooked chana promptly in a covered container. Freeze portions you will not use soon.
- Add a pinch of chaat masala or a few pomegranate seeds for children.
- Pack the lemon separately for an office dabba and squeeze it just before eating.
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