Chickpeas Salad

Ingredients

Boiled chickpeas - 100 gm

Onion - 1 big

Tomato - 1 medium

Cucumber - 1

Few chopped corriander leaves

Red chilli flakes  as per taste

Black pepper powder - as per taste

Roasted cumin powder - 1 tsp

Juice of one lemon

Olive oil - 1 tbl.sp

Salt as per taste



Method

Soak chickpeas/kabulichana in water overnight and then next day boil it with water and little salt.

Chop finely onion, tomato and cucumber and corriander leaves.

In a bowl mix together all the  ingredients and serve.

Tomato Vinegar Salad

Ingredients

Tomato - 2 chopped

Onion - 1 small

Green chilli - 1 chopped

Few chopped corriander leaves

Salt - 1/2 tsp

Sugar - 1 tsp

Vinegar - 1 tsp



Method

Combine all the given ingredients and mix well. Serve with pulao or veg or non veg curry.

Corn Salad with Mayonaisse Dressing

Ingredients
corn kernels boiled - 200 gm
tomato - 1
cucumber - 1
onion - 1
mayonaisse - 2 tbl.sp
corriander/parsely leaves
salt and pepper as per taste

Method
Deseed tomatoes and chop finely. Boil corn kernels. Chop onion and tomato and corriander leaves.
Mix all these ingredients and refrigerate for an hour before serving.

EGG SALAD

EGG SALAD

INGREDIENTS

BOILED EGG – 2

GRATED CARROT – 1

CHOPPED ONION – 1

FEW CORRIANDER/PARSLEY LEAVES

MAYONAISSE – 1 TBL.SP

MUSTARD PASTE – 1 TSP

SALT AND PEPPER AS PER TASTE

LEMON – ½

YOU CAN EVEN ADD CHOPPED CABBAGE OR LETTUCE LEAVES.

THIS CAN BE EVEN STUFFED IN A BREAD AND CAN BE EATEN AS SANDWICH

METHOD

MIX ALL THE INGREDIENTS TOGETHER AND LET IT STAY FOR FEW MINUTES. THEN REMOVE IN A SERVING PLATE AND SERVE.

Chickpeas Salad with Yoghurt

Ingredients
chickpeas - 1/2 kg boiled
yoghurt - 1/2 to 1 cup
onion - 1
cucumber - 1
red chili powder - 1/2 tsp
roasted cumin powder - 1 tsp
pepper powder - 1/2 tsp
black salt - 1/2 tsp or as per taste
salt as per taste
few corriander leaves you can also add parsley leaves
half of lemon juice


Method
Wash and soak chickpeas in water for 4 to 5 hours or overnight and then pressure cook till it becomes soft.
Drain the water and put this chickpeas in a bowl.
Make a dressing of yoghurt, olive oil, red chilli powder, roasted cumin powder, pepper powder, black salt, salt, corriander leaves and lemon juice. Finely chop cucumber, onion and mix with chickpeas along with the dressing and refrigerate it for an hour or more before serving.

Corn Salad

Ingredients

Corn kernels – 1 cup

Red pepper chopped – 2 tbl.sp

Yellow pepper chopped – 2 tbl.sp

Spring onion chopped – 3 to 4 tbl.sp

Mayonnaise – 3 tbl. Sp or as per taste

Basil herb – ½ tsp

Black pepper and salt as per taste

Method

Boil corn kernels for 3 to 4 minutes if you are using fresh one. Drain the water and keep aside.

In a bowl, take corn kernels, red pepper, yellow pepper, spring onion. Mix well and add mayonnaise, basil herb or fresh basil, salt and pepper. Mix well and serve.

Pepper Pasta Salad

Ingredients

Pasta – 2 cups

Olive oil – 2 tbl.sp

Basil herbs – 1 tbl.sp

Red pepper – 1 cup

Green pepper – 1 cup

Yellow pepper – 1 cup

Chopped spring onion- 1 cup

Olives – 1 cup

Lemon juice – 2 tsp

Grated cheese

Salt and pepper as per taste      

Method

Cook pasta in water and salt and 1 tsp of oil. When soft, drain the water and keep aside.

Cut red, yellow and green pepper into thin long stripes.

In a bowl,  take 2 tbl.sp of olive oil, to it add pepper, salt, lemon juice and basil.

Whisk it well and keep aside.

In another bowl, take pasta, to it add all the three pepper, olives, spring onion and cheese. Mix it well and add prepared salad oil. Mix well, garnish with cheese and serve

 

Vinegar Salad