Kabuli Chanay or chickpeas are truly a sub-continental favourite; across borders, ethnicities, religion, caste and colour, come Ramazan, tea time, dinners, coffee mornings or the ever favourite while out shopping snack.
One of my favourite things about Kabuli chanay is that all cooks and cuisines make and serve it a little differently, giving it their own personal and cultural twist.
Chickpeas make a great salad Chickpea salad is a simple salad, loaded with carbohydrates and an explosion of taste
Chickpea salad is a simple salad, loaded with carbohydrates and an explosion of taste. The base could be just chickpeas, boiled potatoes, fried fritters or papri (crackers), dahi bara, samosa, puffed rice, legume or chickpea snacks, served with a variety of chutneys, sauces, tahini sauce and dahi (yogurt), topped with chopped vegetables such as tomatoes, onions, green chillie, green onions, cucumbers, and garnished with cilantro, mint or endless possibilities.
Chickpea has been known to Asia and Europe for over 8000 to 10,000 years and was cultivated in both continents. Archeologists claim that its earliest cultivation may have been in the regions encompassing the Mediterranean, Persia, Afghanistan and the lands surrounding it. History suggests that the subcontinent may also have been its place of birth, hence the wide use of chickpea in Pakistan, India and the Mediterranean ranging from hummus, pakora, puri chana, dal ka halwa and the list goes on.
Max Falkowitz, the national editor at Serious Eats , in his article titled Top Chaat best describes it saying the following;
"Chaat isn't generally part of a meal; it's a snack eaten in between: after school or work, in the lingering hours before dinner. In a culture that doesn't go wild over alcohol, meeting for a Chickpea snack can replace meeting for drinks or coffee."