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Garlic Channa Salad

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Vegetarian
Cuisine: Fusion
Servings: 6 cups
Author: Felix (Simply Trini Cooking)


  • 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.