Kabuli Chane and Pea Salad

    1 hour 20 mins

    This fresh, hearty salad makes great use of white chane and peas. It's very filling and also good for you. I love its spicy dressing.

    49 people made this

    Serves: 4 

    • 400g Kabuli chane, soaked overnight and boiled, or tinned, drained and rinsed
    • 1/4 onion, grated
    • 1/2 lemon, juiced
    • 1 clove garlic, crushed
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon mirchi powder (cayenne pepper preferred)
    • 5 tablespoons olive oil
    • 100g fresh or frozen peas, thawed

    Prep:10min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr20min 

    1. In a bowl, combine the chane, onion, lemon juice, garlic, oregano, salt, black pepper and mirchi powder. Stir in the olive oil, and adjust seasoning to taste. Mix in the peas. Cover, and marinate in the refrigerator at least 1 hour.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (47)


    I love garbanzos, I love peas; this was a perfect recipe for me! Delicious! Some minor adjustments: I doubled the peas to 1/2 cup, and reduced the olive oil to 4 T. In addition to tasting wonderful, the salad looked beautiful as well, and I think it would make a nice side dish for a summer bbq. Of course, with all the garlic and onions, I should probably put a bowl of mints right next to it! Thanks!  -  23 Feb 2006  (Review from Allrecipes US | Canada)


    I skipped the peas. The garbanzos alone were really good, but I think I added more onion than I should have. Definately a nice chilled bean salad that will go in the recipe box!  -  05 Oct 2008  (Review from Allrecipes US | Canada)


    I make this often, but usually skip the seasoning/herbs/oil and replace with a few spoonfuls of ready-made pesto sauce  -  14 Aug 2011  (Review from Allrecipes UK | Ireland)