Brown Chickpea Salad (Kalo Chana Ko Tarkari)

A warm salad made with brown chickpeas. It is a popular appetizer or a mid-day snack in Nepal and I like the fact that it’s super easy, hearty and can be enjoyed hot, warm, or even cold. It is naturally vegan and gluten-free as well.

2 tablespoon canola oil (or any neutral oil)
1 teaspoon carom seed (ajwain/jwano in Nepali)
2 whole, dry red chili pepper, crushed
1 tablespoon minced ginger
1 medium onion (1/2 sliced, other half chopped)
4 cups, brown chickpeas (pre-soaked and cooked)
1 teaspoon turmeric
liberal 2 teaspoon cumin powder
1 teaspoon red chili powder (or per taste)
¼ cup water
chopped cilantro, onion, green chili pepper (optional for garnish but recommended)

View the full recipe at Food, Pleasure, and Health →