1tablespoonof Sonth using Jaggery-Tamarind Jaggery Chutney - Optional and one can Replace with 1 teaspoon of Honey/Maple Syrup/Jaggery Powder / Sugar
1tablespoonof Green Coriander chutney - Optional and skip if you do not have one.
1Green chilly finely chopped - optional --Replace with red paprika powder
Coriander finely chopped - as required
¼cupOnion finely chopped
½CupTomato finely chopped
Salt to taste
1/4teaspoonChaat Masala or to taste
Cooking of Chickpeas
Clean and rinse the chickpeas.
Soak the chickpeas for 6-8 hours or overnight.
Drain the water and pressure cook it for 3-4 whistles or as per your cooker settings.
If using Instant pot, pressure cook on high pressure for 20 minutes.
Let the pressure release naturally.
Once the pressure is released in the pressure cooker, and the Pin dropped in an Instant pot, open and let it cool.
Do not let the chickpeas in the pressure cooker for a long time, else it gets soggy or mushy.
Assembling Oil-Free Chickpea Salad
In a large bowl, add all the ingredients. I.e. Boiled Chickpeas (Drain the water), Sonth, green chilly chutney, onion, tomato, coriander, lemon juice, chaat masala and salt.
Garnish with chopped coriander and serve.
There is no fixed ratio or proportion of ingredients here. One can adjust as required.
Canned chickpeas can be used too.
Soaking Chickpeas swells it. It almost increases to 3 times. So if you need 3 cups of Soaked chickpeas, you would need to soak 1 cup of chickpea. Once the chickpeas are cooked, do not let them sit for long in the pressure cooker.
Once the pressure has released, open the lid and let it cool. Keeping it for long makes it mushy or soggy.
If you do not have the time of 6-8 hours for soaking, soak it in hot water for 2 hours. It should work.