Chickpeas Salad

Chickpeas are high in fibre and protein and they have low gylcemic index. This can help control your weight keeping you full the whole day.
Including 3/4 cup of chickpeas in your diet every day can help lower bad cholesterol which reduces the risk of heart disease.

INGREDIENTS

Chickpeas cooked  -  1 cup
Carrot chopped  -  1/2 cup
Dates or dried plums chopped  -  1/4 cup (I used dates)
Almonds chopped  -  1 tbsp
Cumin powder  -  1tbsp
Lemon juice  -  2tbsp
Olive oil  -  4 tbsp
Honey  -  1 tbsp
Pepper powder  -  1 tsp
Coriander leaves chopped  -  1 tbsp
Salt  -  to taste.


METHOD

To make the dressing, in a bowl mix together olive oil, lemon juice, honey, cumin powder, pepper and salt. Keep it aside.
In another bowl combine chopped carrot, chickpeas, chopped dates, coriander leaves and almonds.
Gently toss everything together.
Then add the dressing all over and mix well.
Serve with brown bread toast.

Vegetable Oats Puttu

INGREDIENTS

Oats  -  2 cups
Carrot chopped  -  1/4 cup
Cabbage chopped  -  1/4 cup
Onion chopped  -  1 small
Coriander leaves chopped  -  2 tbsp
Grated coconut  -  as required
Salt  -  to taste
Water

MEHOD

Add the oats in a bowl with required salt and mix well with the hands.
The add chopped carrot, cabbage, onion and coriander leaves and mix well sprinkling 2 tbsp water. (Make sure not to add too much water as water might become sticky).
The mixture should be a crumbled one.
In the puttu kutti (puttu maker) fill in the grated coconut and oats mixture alternately.
Steam until it is done.
Serve hot with pappadams.