My experiments with salads have been largely inspired by the iconic Tarla Dalal, may her soul rest in peace. I have never found even one of her recipes not up to the mark. If one follows her instructions to the T, the dishes turn out to be really delicious and satisfying. So it is with this salad. I fell in love with it the moment I tasted it. I wonder why I have taken so long to post the recipe.
Perfect for any time of the year. I began searching for a recipe with legumes as my vegan doctor had told me that salads with legumes are really healthy. I read several recipes on the internet, but was not inspired by any of them. It’s only then that I turned to Tarla Dalal – and what a find it wasa! I shouldn’t have waited so long to share this recipe. But, better late than never. So, here goes!

Ingredients
1 cup soaked and boiled chickpeas (kabuli chana, konda kadalai)
3/4 cup tofu cubes
1/2 cup tomato cubes
2 tsp thinly sliced black olives
2 tbsp finely chopped parsley
1/4 cup finely chopped spring onion greens
Salt and freshly ground pepper to taste
1 cup lettuce, roughly torn
To Be Mixed Into A Dressing
1 tbsp lemon juice
Salt and freshly ground pepper to taste
1 tbsp dried red chili flakes
2 tsp finely chopped garlic
Method
Combine the chickpeas, tofu, olives, parsley, spring onion greens and the dressing in a bowl
Add pepper and salt
Add the lettuce and mix well
Store in a refrigerator for at least an hour
Serve chilled
Enjoy!