Chick Pea and Coconut Salad

Chick Pea and Coconut Salad

If you are not a chick pea person, then this salad will convert you.

Slowly cooked black chick peas (kala channa in Hindi) gently mixed together with tempered grated coconut, lemon juice and seasoning is absolutely worth a try.  I think this is the best chick pea dish I could ever think of, well I will put this after Kadala curry (the one which we serve together with Puttu)….



  • Chick peas – 400 gms, cooked
  • Grated coconut – 100 gms
  • Onion red – 1 medium, roughly chopped.
  • Lemon – 1
  • Green chill- 2 pcs, slit
  • Coconut oil – 2 Tbsp
  • Dry red chilly – 2 pcs
  • Curry leaves – 1 sprig
  • Salt to taste
  • Freshly ground black pepper corns


  1. Soak the chick peas for 2 hours and drain.
  2. In medium sized pot, boil the chick peas with salt.
  3. Once cooked, drain and let it cool down.
  4. The next step is to the tempering, heat oil in a pan and add curry leaves and dry chilly.
  5. Saute for minute, add grated coconut and saute until cooked.
  6. In a clean bowl, take the cooked chick peas, red onion, green chilly and add lemon juice.
  7. Mix well and refrigerate.
  8. Just as you are ready serve, mix well again and check the seasoning for one last time.
  9. Serve cold.


Bone Appetite & Happy Cooking!


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