A great appetizer, this simple and high protein salad is both refreshing and satisfying.

SERVES: 4

INGREDIENTS

• 1 small bowl chickpeas (after soaking and boiling, it will become 2 cups)

• 500 ml water

• Pinch of baking soda

• 3/4 cup chopped cucumber

• 1/2 cup chopped tomatoes

• 1 medium red onion finely chopped

• 1 green chilli finely chopped

• 1/2 tsp Himalayan salt

• 1/2 tsp roasted cumin powder

• 1 tsp pomegranate powder

• 1 tsp chaat masala

• 2 tbsp lemon juice

• 1 tbsp virgin olive oil

• To garnish: 1/4 cup chopped cilantro, 1/4 tsp pomegranate powder and cherry tomatoes

Method

1. Wash and soak chickpeas overnight.

2. Drain the water and in a pressure cooker, add chickpeas, 500 ml water and a pinch of baking soda. Bring it to a boil. When it starts boiling, close the pressure cooker and take 5 whistles. Take off the heat and leave it for the pressure to release.

3. In a big bowl, add all chopped vegetables (cucumber, tomatoes, onion, green chilli).

4. Drain cooked chickpeas in a sieve and wash with cold water. Remove any chickpea skins and let all water drain out.

5. Mix the chickpeas with the vegetables and add the Himalayan salt, roasted cumin powder, pomegranate powder, chaat masala, lemon juice and virgin olive oil.

6. Sprinkle pomegranate powder and chopped cilantro and decorate with cherry tomatoes. Refrigerate for 15 minutes for the flavours to blend together.

7. Serve cold.

Helpful Tips

• If you do not have a pressure cooker: In a saucepan, cover the chickpeas with 5 inches of water. Add a pinch of baking soda and bring it to a boil. Reduce the heat to medium and keep cooking until the chickpeas are tender. Stir occasionally. It will take 1-2 hours for the chickpeas to cook. Drain with cold water and use.