Kabuli Chane and Pea Salad

    Kabuli Chane and Pea Salad


    49 people made this

    About this recipe: 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.

    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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