A Channa Salad was just what the doctor ordered. I wasn’t feeling to do much cooking but I still wanted a refreshing and creative meal. Having done a few recipes using channa (garbanzo beans), like Curry Channa Cutters, Curry Channa & Aloo, and Channa Puri, I was still in an explorative mood and ready to try other things. That’s when I got the idea to try making a salad recipe using channa.
My sister first introduced me to this type of salad from a friend of hers who’s a vegan. It tasted delicious, and I could have eaten the whole bowl but I had to resist. The herbs and the other ingredients were well balanced in the meal and instead of “taking ah taste” I was already on my 4th spoonful by the time my sister realized what was going on lol! I was in awe of channa being the star of another Trini dish. That just goes to show you how tasty, food could be if you’re willing to expand your knowledge of the possibilities that exist when it comes to food.
A Lighter Channa Salad
My channa salad is a little on the lighter side since I opted for a sort of vinaigrette instead of the normal mayonnaise we so love to use in Trinidad and Tobago. As soon as you think of a salad in Trini, the first thoughts that come to mind are a Potato Salad, a Macaroni salad, a Sweet Potato Salad , a Potato & Macaroni Salad or even a Green Fig (Banana) Salad…you know the kind you usually have with your Sunday lunch. The real starchy salads we like to indulge our taste buds 🙂
Lately, because of all the cooking being done, my view of a salad, and other dishes are being rewritten and adapted in my mind. So too would yours as you continue to try new ideas in the kitchen. I read so many salad recipes, in books and online, that I had in my mind what I would like to do with a salad like this.
It was easy to see where I was going with this but at the same time I didn’t want a “channa chow” with lots of pepper lol! So, chadon beni would have to be left out. Oh yeah that idea is changing too….Not everything you cook needs to have chadon beni in it! I have to thank duppie ( forum member) for that!
Eventually, the channa salad was done with a few tweaks here and there and today it is ready for you all to enjoy. So, do your own variations if you like and by all means share. I know I would 🙂 Here’s Channa Salad Trinistyle!
Channa Salad Recipe
1 cup channa ( garbanzo bean)
1 cup Tomatoes, chopped
1 cup cucumber, seeded and chopped
3 tbsp wine vinegar ( you can substitute with 2 tbsp apple cider vinegar )
2 tbsp fresh parsley, chopped
2 tbsp fresh lemon juice
4 tbsp olive oil
2 cloves garlic
1 tsp mustard
2 tsp salt (optional)
hot water to soak the channa
Soak the channa in hot water for 30 minutes…
Note: Alternatively you can soak overnight if you’re not in a hurry.
Then pressure cook for 45 minutes.
Note: Because of the long cooking time make sure you add enough water to pressure cook the channa. As an added step add about 2 tsp salt to the water before pressure cooking. Please, try to buy dried channa rather than channa in a tin.
Toss all the ingredients in a bowl. Serve chilled.
Well that’s it for another post see you soon. If you like my channa salad recipe why not leave a comment below.
Ah Gone 🙂