Garlic channa salad is a little something we came up with when I was on a health drive for 21 days. It was a delicious substitute for meat on those evenings I really wanted to have some but I couldn't because of my commitment to getting better.
To read more about my journey you can sign up for Compère Magazine and check out the post. Anyhow back to the channa story....At night I was allowed to have a bit of carbs but not too much so we just made some boiled channa with a bit of garlic or lemon juice but that soon got boring and creativity soon stepped in.
Long story short, over the next few weeks into the cleanse, the salad recipe gradually transformed into what we have today. It's simple to prepare and is very delicious, filling and healthy. And, in my case it was a great substitute for meat on those trying days. But I stuck it out and was blessed with a new view on health and life on the whole. OK, Ok enough about me.... back to the channa story again lol!! 🙂
Personally, I can't have enough of it because of the tangy, salty, spicy conglomeration of tastes happening in my mouth all at the same time. Adding the garlic and pepper to this dish gave it a bit of a taste similar to a chow. Maybe that's the reason why I enjoyed it so much. Coming to think of it, which Trini doesn't like a good chow?......
This is one recipe that nearly got away since I didn't think much of it at the time. I mean it's so simple that I wouldn't have thought people would like another "Channa Salad", but I was wrong. As soon as my family tasted it, it was a hit. So, allyuh real lucky eh lol!! Here's Garlic Channa Salad. From my simply trini kitchen to yours 🙂
GARLIC CHANNA SALAD
Drain the channa but reserve ½ cup of the stock.
Note: After tossing, if you want, you can crush some of the channa with your hands.
Garlic Channa Salad
- 1 400 g pk Channa garbanzo bean * yields 6 cups boiled*
- ½ cup channa stock
- 5 cloves garlic minced
- 2 med tomatoes diced
- 2 tsp salt
- 3 tbsp lemon juice
- 1 tbsp pepper sauce
- 1 tbsp olive oil
- Soak the channa overnight. Pressure cook in 3 cups water for 20 minutes or until tender.
- Drain the channa but reserve ½ cup of the stock.
- Pour channa into a bowl. Add the rest of ingredients including the channa stock and toss.
- Note: After tossing, if you want, you can crush some of the channa with your hands.
- Serve at room temperature or refrigerate and serve chilled.
Well that's how the story goes....I got bored of eating the same boiled channa every evening and in the end we came up with a unique and wonderful creation. Hope you enjoyed my Garlic Channa Salad. Of course more to come. Before I go, how are you all? I know I haven't posted in a while but rest assured recipes are indeed coming. So, share your thoughts and comments. I would love to hear them.
Ah gone 🙂