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Green Channa Salad

Hole Salad with Ghughniya - Roasted Green Chickpeas & Wheat Salad

Course Appetizer, Salad
Cuisine Indian, punjabi


  • 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


  • 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!