Chickpea Salad – Gluten Free & Vegan Breakfast

1. 2 cups of Kabuli Chanai.e. white chick peas (*Naturally Chickpea is gluten-free if that adds to your delight).
2. 1/2 cup  chopped tomato (cubes).
3. 1 cup chopped cucumber (cubes)- keep the skin if using organic.
4. 3/4 cup chopped spring onion green
5. Himalayanpink saltto taste (This Unrefined Natural Salt with goodness of Himalayas elevates the taste)

1. 1/2 cup chopped Mint leaves (Pudina)
2. 1/2 cup chopped Green Coriander leaves (Dhania patta)
3. 1/2 tablespoon date palm syrup or unrefined raw sugar
4. 2 tablespoon Vegan Curd

1. Combine all the ingredients of dressing and blend them into a smooth puree. Keep in fridge for 30 mins to chill.
2. Soak the Kabuli chana overnight, drain the water and pressure cook them for 15 mins with fresh water and Himalayan pink salt (can use normal or rock salt). Once steam is settled, open & drain chana into a big bowl. Let it rest at room temperature until cool. You can use the water as a soup or keep in fridge and use it in your baking recipes to replace egg
3. Add the remaining ingredients for the salad in the chana.
4. Mix salad and dressing well
5. Serve it cool garnished with mint leaves.