Deconstructed Hummus Salad

1. 1

   Soak the pigeon peas and the urad dal overnight in salted water and boil or pressure cook the next day.

2. 2

   Prep the vegetables. Thinly slice the onions. Chop the pepper and celery into small pieces ( 1 cm x1cm ) .

3. 3

   Prepare the dressing. Mix the tahini with lemon juice and add the cayenne pepper and salt. Dilute the tahini further with water or lemon juice if required

4. 4

   Mix the garbanzo beans, any other beans and vegetables . Toss with the dressing. Add a little more salt or cayenne pepper if required.

5. 5

   I usually serve this salad cold. So it can be made ahead and kept in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.