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Channa Salad

Course: Vegetarian
Cuisine: Caribbean
Author: Felix (Simply Trini Cooking)


  • 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.
  • 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.
  • Toss all the ingredients in a bowl.
  • Serve chilled.