From Mom's Kitchen

Gone are those days
Memories remain, close in many ways
Cooking and Photographing, tired she lays
Thinking about, Mom's salad days!

Got too emotional, I guess..never mind! My favorite evening-munch. Coming back from school, I would right-away indulge in the salad, never bothering to change my uniforms. Its the 'only' healthy food I loved those days:).
Coming to the recipe, I always prefer my mom's way, with no optional ingredients listed. But you can always try adding some onions & tomatoes, and I guess the kids would love it with fresh grated coconut.

CHICK PEAS SALAD
Garbanzo Chickpeas - 1 Can Or [1 Cup Soaked Overnight and Cooked]
Coriander Leaves - 1/2 cup
Mint Leaves - 8 to 10 leaves
Green Chili - 1 small
Lemon - 1 tsp
Oil - 1 tsp
Onion - 1/4 onion Chopped finely (Optional)
Tomato - 1/4 tomato Chopped finely(Optional)
Coconut grated - 1/4 cup (Optional)

If using canned peas, remove the peas from the can, transfer to a vessel and wash in fresh water 2 to 3 times. Set aside.

Grind together coriander, mint and green chili to a coarse paste.

In a non-stick pan, heat oil over low heat, add the paste and fry for 2 minutes. Add the chick peas and salt and fry for few minute until well coated.

Add lemon juice and adjust salt. Sprinkle with onions and tomatoes or coconut (if preferred). Serve hot!

Sending this recipe to Show me your Salad and Carnival of Salads events. Also sending this recipe to My Legume Love Affair (MLLA) Edition 21 event and Family Favorite event.