Desi Lazy Salad

Ingredients

• tomato (chopped)
• English cucumber (chopped; no need to peel)
• boiled chickpeas (The creator says white chana works, or use black chana, rajma, or vatana instead.)
• lettuce (Iceberg lettuce is recommended for extra crunch.)
• kashundi (Bengali mustard paste)
• Greek yogurt (Use Greek yogurt rather than dahi; the creator says dahi would make the salad dressing watery.)
• lemon juice
• chili oil (Optional)
• salt (to taste)
• black pepper (to taste)
• fresh herbs (Optional addition suggested by the creator)
• microgreens (Optional addition suggested by the creator)

Steps

1. 1

   Chop the tomato and English cucumber. The creator recommends English cucumber for its crunch and says it does not need to be peeled.

2. 2

   Place the boiled chana in a salad bowl as the base. White chana is suggested, but black chana, rajma, or vatana can be used instead.

3. 3

   Add the chopped tomato, chopped cucumber, and lettuce. Iceberg lettuce is recommended for extra crunch.

4. 4

   In a separate bowl, combine the kashundi (Bengali mustard paste), Greek yogurt, and lemon juice to make the dressing. Use Greek yogurt rather than dahi, which the creator says would make the dressing watery.

5. 5

   Add a little chili oil to the dressing if desired. Season with salt and pepper to taste.

6. 6

   Pour the dressing over the salad, then shake or toss the salad until coated.

7. 7

   Add fresh herbs or microgreens if desired, then serve.

Notes

No ingredient quantities, serving yield, or specific proportions are stated in the source; adjust amounts to taste. The chickpeas, rajma, or vatana are already boiled. The source does not specify further preparation or storage details.

Nutrition per serving

• salad
• South Asian
• vegetarian
• gluten-free
• no-cook
• quick
• lunch