Hole Salad with Ghughniya - Roasted Green Chickpeas & Wheat Salad
Ingredients
- 1 cup green chickpeas if using dehydrated soaked for 2 hours, if using fresh use 1.5 cups
- 1 cup whole wheat
- 1 cucumber chopped. I prefer to use kakdi, but any cukes work
- 1 potato boiled and cubed
- 1 onion chopped
- 1/2 raw mango finely chopped
- radish microgreens for topping, optional
For the dressing
- 3 tbsp mustar oil
- 1 tsp chaat masala
- 1/2 tsp chilli powder
- salt to taste
- 1.5 tbsp jaggery powder
- 1 tbsp lemon juice
Instructions
- 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.
Tried this recipe?Let us know how it was!