This vegan salad is delicious and filling. And apart from the chick pea cooking process, quite a jiffy to put together.
2 C Cooked Chickpeas (I always recommend the quick soak method to cook beans of any kind)
4 Tomatoes (diced)
1 Small, Tender Cucumber (sliced into tiny pieces)
1 Green Bell Pepper (sliced into small pieces)
3-4 Carrots (grated)
1 Medium Onion (chopped finely)
2 Spicy Green Chillies
1 Garlic Clove
Salt (Black Salt tastes yummiest but some people might not like the smell)
Turmeric (small pinch)
Red chilli powder
Juice of 1 large Lime/Lemon
Crush together the green chillies, garlic, salt, turmeric and asafoetida. Mix in with the rest of the ingredients. Toss everything together well. Serve and enjoy! :)
This salad tastes delicious when freshly made but on hot days it makes an amazingly refreshing lunch or mid-morning treat after being chilled in the fridge for a couple of hours.