Chana salad is that healthy and refreshing dish common to all South Asian cuisines. It is a potpourri of colours and very high in protein and fibre content as it is mainly filled with chana, which gives it the name. Its simplicity makes it versatile enough to change with different flavours and textures. This refreshing chana salad recipe is perfect today. Classic chana salad is the boiled chickpeas mixed with an assortment of fresh vegetables including diced cucumbers, tomatoes, onions, and bell peppers. The crunch from the vegetables completes the hearty softness of the chickpeas. Lemon juice acts as a zesty sour sauce, and sprinkling cumin, chaat masala, along black pepper gives an explosion of flavours in each mouthful. Try this easy recipe of chana salad. Herbs are a prominent element of the chana salad, including fresh cilantro and mint, which bring out the brightness and freshness. Finely chopped green chillies can also be used to give it a hot touch for all those who love spicy things. Chana salad does not only taste great but is highly adjustable; you can add avocado for creaminess, pomegranate seeds for sweetness, or even a dusting of feta cheese for a Mediterranean twist. It's a perfect light meal, snack, or side dish for any picnic, potluck, or everyday lunch. With nutrition and taste combined, chana salad is how healthy eating is to be had yet in the most delicious way possible.

• 1 cup chana
• 2 tbsp sour cream
• 2 tbsp plain yoghurt
• 1/2 cup cucumber chopped
• 1/2 cup onion chopped
• 1/2 tsp black pepper crushed
• 2 tbsp coriander leaves chopped
• 1 tsp lemon juice

• Chana salad is refreshing and nutritious and presents the most delicious flavours and textures of chickpeas; thus, it's ideal as an accompaniment to a meal or for an outright light meal alone. First, you would need about one cup of already cooked chana or chickpeas; it's simple to cook them from dried chickpeas or find them handy in cans.
• If using dried chickpeas, soak them overnight and cook them until they're soft. This super-loaded legume is going to be the star of the dish, providing so much body and a lot of dietary fibre besides the great essential nutrients.
• Mix the cooked chickpeas in a big mixing bowl. Add two tablespoons of sour cream followed by two tablespoons of plain yoghurt.
• The sour cream and yoghurt add a creamy texture to the salad, lifting the flavour; apart from that, it is very healthy because yoghurt adds probiotics and extra protein. Fold the chickpeas gently with the dairy to ensure well-coating so that each bite is full of flavour and creamy.
• Add half a cup of chopped cucumber to the bowl. Cucumber is nice and refreshing because it provides a good contrast in textures with the creaminess of yoghurt and sour cream.
• Its high water content makes this salad light and hydrating to offset heaviness on warm days or when used as a companion to a hearty meal. In addition to the cucumber, add half a cup of chopped onion for a mild sweetness combined with a hint of spice in the salad. Red onions are perfect not only for their colour but for flavour as well, though any variety will do what you prefer.
• Add a half teaspoon of freshly crushed black pepper to elevate the dish's flavour profile. This only adds a hint of spice without dominating the rest of the dishes in the salad.
• Not only does black pepper elevate the flavour, but it also assists in easy digestion, so adding this to the nutritious salad makes it a healthy meal.
• Finally, it would add freshness with chopped coriander leaves to the salad. Commonly known as cilantro in other regions, coriander brings such brightness to a highly creamy and earthy chickpea planet.
• The live colour also makes it look more appetising. If you're an herb lover, go ahead and add more coriander or chopped mint for a refreshing twist.
• Finally, drizzle over a teaspoon of lemon juice over the mixture. The lemon juice brings in that nice citrusy acidity that brightens up the flavours and brings out the freshness of the salad.
• It is also a natural preservative as it lets the salad stay crisp for a while, making it tasteful. Gently fold all ingredients together until just combined, being gentle not to mash the chickpeas together. The aim is to harmonise textures and flavours.
• Stir the ingredients and let the salad stand at room temperature for 10 to 15 minutes or refrigerate it quickly. This will make the flavours infuse well, and hence, the dish turns out to be solid.
• When you are ready to serve, gently stir the salad, taste the seasoning once again, and add more salt and pepper or squeeze some lemon juice if the dressing does not seem to be even.
• Chana salad can be served as an unsophisticated, refreshing side dish or a topping for grilled meat and fish. It goes very well with pita bread or whole-grain crackers, making this recipe of chana salad exceptionally versatile for any meal.
• Packed with protein, healthy fats, and plenty of vitamins, this chana salad is not only delicious but also a great wholesome choice for anybody who enjoys a delicious healthy diet.
• Enjoy this crunchy, creamy delight with all its bright flavours, knowing that you nurture your body in the most satisfying ways.