Ingredients

• 1 cup - kabuli channa (chickpea, soaked, overnight)
• 1 cup - Maggie or other noodles
• 1 large onion, finely chopped
• 1 capsicum, finely chopped
• 1 yellow or red sweet bell pepper
• 1 tbsp - coriander, finely chopped
• 1 tbsp - vinegar
• 1 green chilli, finely chopped
• 1 tsp - sugar, ground
• tsp - black salt
• 1 tsp - olive or salad oil
• 1 tbsp - any oil

How to Make Channa Noodle Salad

• Make a dressing by mixing olive oil, vinegar.
• Add chillies, salt, black salt, sugar, mix well.
• Cut bell pepper in fine long strips.
• Pressure cook channa, drain, keep aside to cool.
• Crush noodles coarsely. Boil plenty of water, add salt.
• Put noodles and 1 tbsp oil, cook till noodles are done but not mushy.
• Pour into colander, once water is drained, allow to cool in a large plate.
• When noodles and channa are cold, add all other ingredients.
• Add dressing, chill and serve, garnished with coriander, and bell pepper.