Black Chickpeas Salad

Black chickpeas also known as Bengal gram is one of the most nutritious of legume family. It is very high in protein and it is one of the earliest cultivated legumes, almost 7500 years old remains have been found in the Middle East.
Chickpeas make nutritious and healthy diet. It reduces cholesterol, prevents constipation and helps prevent digestive disorders like irritable bowel syndrome. Daily consumption of Chickpeas reduces risk of coronary heart disease and iron deficiency; helps stabilize the blood sugar levels. 100g of Chickpeas has 364 calories. Calories from fat are 51.
Black chickpeas make a very good vegetarian or vegan dish. In India it is cooked as a curry with potatoes. I have made salad out of cooked black chickpeas which is delicious as well as nutritious.

Ingredients:
Black chickpeas 1 ½ cup, 1 medium onion, 1 medium size cucumber, 1 medium tomato, 1 lemon, 1 tbsp cooking oil, ¼ tsp asafoetida,  1 tsp cumin seeds,  1 tsp coriander powder, ½ tsp dry mango powder(Amchoor), 1 big green chilly(optional), salt  to taste.

Method:
Soak black chickpeas overnight. Next day boil them in a pressure cooker.  By soaking them overnight it will take almost half the time in boiling.  They should be really soft and tender when you press between finger and thumb, once cooked.
While chickpeas is boiling, peel and chop cucumber and onion into small pieces.  Cut tomato and green chilly finely.
Once chickpeas is cooked and excess water is drained, cook them.  Heat oil in a pan, add asafoetida and cumin seeds.  When cumin stops spluttering,  add boiled chickpeas, coriander powder, mango powder and salt.  Cook for a couple of minutes or till all the excess water evaporates. Stir them and take them out in a glass bowl.  Mix chopped onion, cucumber, tomato, green chilly and juice of a lemon. Toss it and enjoy as an appetizer or as a side dish.