Monday, July 27, 2009

Chana Apple Pecan Salad

This salad is highly nutritious and filling. I like to prepare it as filler between lunch and dinner. Relative proportion of ingredients is ones choice.

I prefer freshly boiled Garbanzo and Bengal gram instead of tinned ones for salads. All ingredients should be freshly prepared for salads.


  • 1 cup boiled Kala Chana (Bengal Gram)
  • 1 cup boiled Kabuli Chana (Garbanzo)
  • 1 cup golden apples diced
  • 1 cup red hard tomatoes diced
  • 1 cup cucumber diced
  • ½ cup chopped cilantro leaves
  • ½ cup roasted Pecans chopped
  • ¼ cup onion chopped


  • 2-3 tbsp Lemon Juice
  • 2 cloves garlic crushed
  • 1 tbsp ginger grated
  • 2 Green Chilies chopped
  • 2 tbsp salad oil
  • 1 tsp black pepper powder
  • Salt to taste
  • 1 tsp sugar


  • Soak the Black Gram and Kabuli Chana, together, overnight in plenty of water.
  • Boil in salted water until soft. Drain and refresh with cold water. Drain and allow them to cool.
  • Dice cucumber, tomatoes and golden apple of the same size of Kabuli chana.
  • Chop onion, green chilies and cilantro leaves fine.
  • Roast the pecans and chop them in big size pieces.
  • Completely crush garlic so that it can blend with oil well.
  • In a small bottle, with a tightly-fitting cover, take the ingredients for Dressing. Put the lid on and shake the bottle to mix all the ingredients in it well.
  • In a big bowl take the salad ingredients and mix well with dressing.
  • Refrigerate for about an hour before serving.
Do You Know?
If using only half an onion, use the top half and store the root end. The root end will stay fresh for a longer period of time.

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