Chickpea salad with a difference!
This is a recipe from Tamil Nadu in southern India. Chickpeas are more often associated with north Indian cuisine but this tasty chickpea salad is bursting with the amazing flavours of the south.
Sundal is eaten all day long in Tamil Nadu including breakfast. It is often eaten as a snack but is also a very popular and nice side dish. I really love the flavour of the roasted coconut and chickpeas together.
Chickpea salad is a favourite around my house at barbecues. If you like hummus, you are going to love this. It’s so similar yet has a flavour all its own. The addition of urid dhal (white lentils) is popular in south Indian cooking. They add a crunchyness to the salad that is really nice but can be left out if you can not find white urad dhal lentils.
Sundal can be eaten hot or at room temperature.
Preparation time: 5 minutes
Cooking time: 5 minutes
INGREDIENTS for chickpea salad
800g (24 oz) canned chickpeas
2 Tablespoons vegetable oil
2 fresh red chillies sliced down the middle
3 curry leaves
1 Tablespoon brown mustard seeds
1 Tablespoon urad dhal
4 Tablespoon freshly grated coconut
2 red chillies finely chopped
Juice of two lemons
Salt and pepper to taste
In a small frying pan, lightly brown the coconut over medium heat. Set aside to cool.
Pour the oil into a saucepan and heat over medium heat.
Throw in the mustard seeds, curry leaves, urad dhal and red chillies. When the mustard seeds begin to pop, add the chopped green chillies and stir around for about 30 seconds.
Now add the chickpeas with about tablespoon of water and cook for about 5 minutes. throw in the roasted coconut and mix well.
Remove from the heat and squeeze in the lemon juice.
Add salt and pepper to taste and serve hot or cold.
Chickpea salad is easy to make, tastes great and looks appetising.
Why not give chickpea salad a try today!