CHICKPEAS SALAD WITH THOUSAND ISLAND DRESSING

RECIPE FOR BOTH- a LOW FAT VERSION OF THOUSAND ISLAND DRESSING WITHOUT EGGS

Salads are always a super hit at my place. When i soaked channa for making Channa pulao i felt it was little extra and kept a  1/2 cup of soaked chickpeas aside for making salad. Suddenly i thought of making the salad with a dressing and i adopted this Thousand island dressing from Tarla dalal’s cook book. Though we get ready made Thousand island dressing in super markets, most of them contains eggs. So i wanted to try it out at home and it is a low fat version of Salad and diet watchers go ahead to try out the recipe of chickpeas salad with Thousand island dressing.
Also check out my

• Thai cucumber and pineapple salad
• Beetroot salad

INGREDIENTS ( FOR THOUSAND ISLAND DRESSING)

YOGURT	1/2 CUP
MUSTARD POWDER	1/2 TSP
SUGAR	1/2 TSP
TOMATO KETCHUP	1 TBLSP
CHOPPED ONION	1 TBLSP
GREEN CHILLI	1/2 NO
CHOPPED CAPSICUM	2 TBLSP
SALT	AS NEEDED

FOR SALAD:

CHICKPEAS|CHANNA(BOILED)	1/2 CUP
POTATO(BOILED)	1/2 NO.
CARROT	1/2 NO.
CABBAGE(SHREDDED)	1/4 CUP
ONION	1/2
PEPPER POWDER	1/2 TSP

FOR THE DRESSING:

• Combine all the ingredients mentioned in the 1st table .
• I used the mortar and pestle to make mustard powder.

• Chop the carrots, onions and combine the boiled chickpeas, boiled chickpeas, cabbage and pepper in a wide bowl.

• Just before serving combine all the salad and thousand island dressing.
• Mix well. Serve immediately.

Note:

1. Vegetables used in the salad is truly optional. I just added the veggies which i had in my hand.
2. The dressing has to be consumed on the same day. Do not store for more than 5 hours.