Chickpeas with Ginger Root Salad – Kabli Chana Adrak Kachamber: A recipe

Chickpea and Ginger Salad

Oh I love new ginger. So soft and sweet, without the strong ginger bite of its older sister. I found some today in the little corner store and had to make this salad. In this salad, another entry in my Simple but Amazing Salad series, use only this wonderful young ginger, without any fibres – the older ginger, brown in colour and more fibrous, will overwhelm the dish.

Notes on Recipe

You can use canned chickpeas for a really quick and simple salad, you can use chickpeas soaked overnight (but not cooked), or you can even sprout some chickpeas and use them as the sprouts begin to appear. You can even use some soaked mung dal instead of chickpeas.

Notes on Ingredients

You can read all about chickpeas (garbanzo beans) in this earlier post.

Chat Masala is a wonderfully bitey mix of spices. You can buy it at your Indian grocer, or be brave and make it yourself. Find out how easy that is in this post.

And just to stress the point again, use only young ginger, without any fibres – the older ginger, brown in colour and more fibrous, will overwhelm the dish.


Serving Notes

If you are a person who experiments with breakfast, breaking out of the traditional cereal breakfast custom, this makes an excellent breakfast dish. The ginger in it aids your digestion all day. Eat it with some seasonal and fresh fruits.

Otherwise it can form a salad or fresh chutney to eat with lunch or dinner. Placed into the middle of a wonderful Middle Eastern flat bread wrap with some chopped green onion and green coriander/cilantro leaves would be marvellous.

Kabli Chana Adrak Kachamber (Chickpeas with Ginger Root Salad)

Source : From the book: Lord Krishna’s Cuisine
Cuisine: Indian influenced
Prep time: 10 mins + 8 hours soaking time
Cooking time: 0 mins
Serves: 1 – 4 people, depending how you use it

50g whole chickpeas (channa), soaked in 1.5 cups water for 8 hours or overnight
4cm piece fresh young ginger root
1.5 Tblspn lime or lemon juice
0.5 tspn chat masala or sea salt if chat masala not available
0.25 tspn freshly ground black pepper

Drain the chickpeas and rinse under running water.

Peel and slice the ginger into paper-thin rounds, then into paper thin julienne. You can use a mandoline for this if you have one.

Combine all ingredients in a small bowl and toss well. Serve directly onto dinner plates in small mounds.

Possibly Related Posts:

Chickpea in all its glory Chat Masala Chickpea Chat Cucumber Salad Simple Tomato Salad - YUM halloumi Stir Fried Mung Bean Sprouts Mung dal

More Food, Cooking and Recipes:

Sweet Potato Curry Summer Pink Strawberry Frappe hot plants halloumi Homa Top Twelve Sambar Spices Eggplant and Miso Tender Eggplant Baked Peppers Cacik: A Turkish Yoghurt Cucumber Dish

About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 02 Late Summer, Breakfast, Fast Food, ginger, Indian, Spices and Herbs, Sweet Potato, VEGETARIAN and tagged , , , , , , , , , . Bookmark the permalink.

6 Responses to Chickpeas with Ginger Root Salad – Kabli Chana Adrak Kachamber: A recipe

  1. Asha says:

    Photo of that ginger is gorgeous!!Love the salad.

    Thanks, Asha. Yes, the salad is wonderful.

  2. Jennie says:

    Looks so lovely! I wish fresh ginger grew around here so I could make this salad… I’ll just have to eat vitually through your site. :-)

    Oh I am so sad that you can’t get fresh ginger. Not sure what I would do without it. Glad you can eat virtually here, though. Pull up a chair any time.

  3. lia says:

    I’ve always loved the idea of creating with young ginger. This salad looks like the perfect opportunity to do so! Thanks!

    Hi lia, great WHB roundup at your site. Hope you get to try this salad.

  4. Kalyn says:

    Very interesting post. This sounds like it would taste wonderful. I’m not sure I have ever had young ginger like you’re describing. All the ginger here is pretty fibrous. The other thing I didn’t know is that you can eat chickpeas when they’ve been soaked but not cooked. Thanks for helping me learn about both these things.

    Oh it does taste wonderful, Kalyn. I am surprised that young ginger is not available there.

    If you are not a fan of raw chickpeas, just cook them a little, until they lose that raw taste. Canned chickpeas are perfect.

  5. Jim says:

    Looking forward to cooking the chickpeas and mung beans from my garden.

  6. vijayakumar says:

    good desertand must tasty and useful for childern also.

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