Crunchy Salad

Crunchy Salad is a popular Lebanese Salad
Author :
Category :
Kid friendly
Course :
Cuisine :
Technique :
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


10-12 small tender Spinach leaves (de-stemmed and halved)

10-12 tender green runner beans (de-tipped and cut in 1 inch pieces)

1 Onion (cut into thin slivers)

1/4 cup - soaked and well-boiled garbanzo beans

1 tbsp - Burghul Wheat

4 Walnuts (split and broken)

For dressing:

1 cup - thick curds (tied in muslin cloth for 30 minutes)

1 tsp - fresh Mint leaves (finely chopped)

1/4 red bell pepper (very finely chopped) (optional)

1/4 yellow bell pepper (very finely chopped) (optional)

1 fresh Red Chilli (very finely minced)

1/2 tsp - Sugar powdered

salt to taste


  1. Put spinach in plenty of boiling water. Cover and stand for 2-3 minutes. Drain, save water to boil beans.
  2. Dab leaves with a kitchen towel, keep aside.
  3. Boil beans in drained water till bright, but not mushy.
  4. Drain, keep aside.
  5. Soak burghul wheat in 1 cup water for 5 minutes.
  6. Drain fully, by pressing out between palms.
  7. Chop walnuts in quarters or smaller pieces, save two halves for garnish.
  8. Mix peas, onion, beans, spinach, wheat and walnuts.
  9. Take in a large transparent bowl.
  10. Chill in refrigerator till dressing is ready.
  11. Beat curd till smooth.
  12. Add all other ingredients, mix well.
  13. Pour three-fourths of dressings over prepared mixture.
  14. Mix with spatula till well-blended.
  15. Pour remaining dressing over salad.
  16. Garnish with saved walnut halves.
  17. Serve chilled with warm pita bread, or Lebanese rice too.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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