Spicy Chana Salad

Last night I cooked up a batch of dried chana, or green chickpeas. Just like with other beans, I did a quick soak, changed the water, then let them simmer for a few hours. Probably 4 to 5 hours, I think. They didn’t expand much. I started with 2 C dry, and ended with 2 1/2 C cooked.

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For the salad, I dry cooked 1 C of the green chickpeas (now more of a brown color) over low medium heat just to cook off some of the moisture and toast them very lightly. Then I put them in a dish and set them aside, and using the same pan,

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heated 2 chopped cloves of garlic with fennel seed, whole coriander, paprika, and cumin to taste, in about 3 Tbsp vegetable oil. You could also add cayenne to heat it up. Cook over low heat for a few minutes to infuse the oil with the flavor of the spices, then…

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add tomato and onion and cook just long enough to warm them. I did about 1/4 C of each.

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Meanwhile, crush up a couple handfuls of tortilla chips and mix them with the chana in a medium size serving bowl (mine is big enough for one very large salad that’s just for me, with room to mix everything).

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Add the veggies and spices, stir to coat the chickpeas and chips.

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Add a few torn up leaves of romaine. Since the lettuce is a little blah, I drizzled on some olive oil, and sprinkled it with salt, pepper, garlic powder, and nutritional yeast. Mix it all up.

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It’s kind of like an Indian taco salad. I just love taco salad.

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