Szechuan Black-Eyed Pea Salad

                   Recently both me and my husband have been trying different salads. Today I tried a different type of salad which is a little spicy, a little tangy, loaded with protein and fiber with a hint of Chinese taste.

Ingredients:

• 3 cups Black-Eyed peas
• 1/2 cup finely chopped green Bell Pepper
• 1/2 cup finely chopped Onion
• 1/2 cup finely chopped Tomato
• 1/2 cup finely chopped Cilantro
• 1 minced Jalapeno
• 2 Avocado cubed
• 2 tbsp Lemon Juice
• 3 tbsp Olive Oil
• 2 tbsp Balsamic Vinegar
• 2 tbsp Szechuan Sauce
• 2 tsp Black Pepper
• Salt to taste

Instructions:

• Cook the black eyed peas. I prefer to use pressure cooker to boil it. If using a pressure cooker, cook for just 2 whistles. Make sure they are not overcooked else they will become mushy.
• Once the black eyed peas are cooked, drain the water and keep them aside
• Mix together the black eyed peas, bell pepper, onion, tomato and jalapeno in a large bowl
• Toss avocado and lemon juice in a separate bowl. Add salt and pepper to the bowl
• Add the avocado mixture to the black-eyed peas mixture
• Then, whisk together olive oil, vinegar, Szechuan sauce in the bowl used for avocado
• Add this dressing to the mixture and toss it well
• Finally add cilantro and serve

Black Chickpea Chaat

          Black Chickpeas Chaat or Chana Chaat is a popular roadside snack in India. It is, like other chaat dishes, spicy and tangy, or chatpata as we call it in India. This dish can also be made with white chickpeas or garbanzo beans, but I like it more with black chickpeas.

Ingredients:

• 4 cups black Chickpea soaked for 6-8 hours
• 1/2 cup finely chopped Onion
• 1 cup finely chopped Tomatoes
• 1 boiled Potato
• 2-3 finely chopped Green Chili 
• 2 tsp Garlic paste
• 2 tsp Black Pepper
• 2 tsp Chaat Masala (Optional)
• 1 tbsp Lemon Juice
• Salt to taste
• 1 tsp Oil
• 2 tsp Cumin Seeds
• A pinch of Asafoetida
• 1/4 finely chopped Cilantro

Instructions:

• Cook the soaked black Chickpeas. I prefer to use pressure cooker to boil it.
• If using a pressure cooker, cook for 4-5 whistles or tilt they are cooked.
• Make sure they are not overcooked else it will become mushy.
• In the meanwhile, dice the boiled potatoes and keep it aside.
• Once the chickpeas are cooked, drain the water.
• Now, heat some oil in a pan. Add Asafoetida and cumin seeds.
• As soon as cumin seeds start to crackle, add the garlic paste and saute it for about a minute.
• Then add the Chickpeas to it and cook for 2-3 minutes.
• Now transfer the chickpeas to a big bowl.
• Add the diced potatoes, chopped tomatoes, chopped onions and green chilies to it and mix it well.
• Then add salt, pepper, chaat masala and lemon juice to the bowl. You can adjust it according to your taste.
• Garnish with cilantro and serve.

 

Avocado Salad

           Since coming to California, I have grown very fond of the amazing Avocados available here. Guacamole is the most common dish that is prepared with Avocados, and of course, I love that very much.

          Yesterday, I had this craving for an Avocado dish, but wanted to make something other than Guacamole. I promptly thought of making a salad along with some with fresh veggies, that is healthy and delicious and perfect as a side dish for any Avocado lover.

Ingredients:

• 2 ripe Avocado
• 1 chopped Tomato
• 1 finely chopped Onions
• 1 chopped Cucumbers
• Finely chopped Cilantro
• Salt to taste
• 2 tsp Black Pepper
• 2 tsp Lime (or Lemon) Juice

Instructions:

• Chop the Avocado into medium size chunks
• Add the Avocado in a bowl
• Now add the tomatoes, onions, cucumbers
• Then add salt, pepper and lime juice and mix it well
• Finally add the cilantro and mix it
• Avocado Salad is ready to eat