Hole Salad with Ghughniya – Roasted Green Chickpeas & Wheat Salad
if using dehydrated soaked for 2 hours, if using fresh use 1.5 cups
chopped. I prefer to use kakdi, but any cukes work
boiled and cubed
for topping, optional
For the dressing
Salt to taste
In a pressure cooker, boil green chickpeas till done. Usually takes about 2-3 whistles or 5 minutes on low flame
In another pressure cooker (or the same after emptying it), boil whole wheat grains for 15 minutes till soft and cooked. Set aside for cooling.
Once green channa and boiled wheat are cooled, mix with all the chopped vegetables.
In a small pan, bring mustard oil to smoking point. Let it cool for 2 minutes. Mix all the dressing ingredients in a bowl and pour mustard oil over them. Mix till blended.
Pour the dressing over salad and mix gently. Served topped with microgreens if using.