Chickpea Salad

Ingredients
    2 cups drained and boiled kabuli chana (white chickpeas)
    3/4 cup tomato cubes
    1 cup cucumber cubes
    3/4 cup chopped spring onion greens and whites
    Salt to taste
For the mint dressing
    1/2 cup chopped mint leaves (phudina)
    1/2 cup chopped coriander (dhania)
    1/2 tsp sugar
    2 tbsp low-fat curds
    Salt and freshly ground black pepper to taste
Method
    Combine all the ingredients for the dressing and blend them into a smooth purée in a blender. Refrigerate.
    Drain and wash the soaked kabuli chana. Add fresh water and salt and pressure cook for three or four whistles, till it is soft. Let it cool completely.
    Combine the kabuli chana with the remaining ingredients for the salad.
    Add the dressing and mix well.
    Serve chilled.

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