PREPARATION

1. In a bowl, add 250 grams kidney beans, 600 milliliters water and soak for 6 - 8 hours.
2. Take a pressure cooker, add soaked kidney beans, 800 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 6 - 7 whistles.
4. Remove it from heat and transfer this into a mixing bowl.
5. Add 1 tablespoon garlic, 80 grams onions, 120 grams tomato, 1 tablespoon green chili, 10 grams mint, 10 grams coriander, 1 teaspoon salt, 1 teaspoon red chili, 1 tablespoon chaat masala, 1 tablespoon lemon juice and mix it well.
6. Serve.

Chickpea Salad

Servings - 2 - 3

INGREDIENTS
(For Dressing)Extra virgin olive oil - 2 tablespoons
White wine vinegar - 1 teaspoon
Water - 2 tablespoons
Honey - 1 teaspoon
Lemon juice - 1 teaspoon
Parmesan cheese - 2 tablespoons
Garlic powder - 1/4 teaspoon
Dried parsley - 1/4 teaspoon
Dried basil - 1/4 teaspoon
Dried oregano - 1/4 teaspoon
Chilli flakes - 1/4 teaspoon
Black pepper - 1/4 teaspoon

(For Chickpea Salad)
Boiled chickpeas - 200 grams
Cucumber - 250 grams
Cherry tomato - 100 grams
Onions - 80 grams
Black olives - 40 grams
Feta cheese - 70 grams
Prepared dressing
Garlic powder - 1 teaspoon
Salt - 1 teaspoon
Black pepper - 1 teaspoon