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Peanut Veg Salad Recipe
Servings: 4
Author: Sangeetha Priya
  • Boiled Peanuts - 1/2 Cup (refer note OR
  • Boiled Chana / Chickpeas - 1/2 Cup or mix of both
  • Red Chili Powder - 1/4 tsp
  • Salt - As Needed
  • Chopped Raw Veggies like Carrot Onion, Tomato and Cucumber - 1 Cup
  • Curd or Cream Cheese or Mayonnaise or Ranch - 2 Tbsp
  • Optional Seasoned or Plain Croutons Handful of HomemadeHHomemadeHomemmemadeHHomemadeHomemmemade memadmemadmemadmemadmemadmemadmemadmemadmemadmemadmemadmeomemade Raw SproutsSprou
  1. Soak the peanuts for 1-2 hours and chickpeas overnight ahead of preparation.

  2. Boil soaked Peanuts and chickpeas accordingly.

  3. Drain the excess water and allow to cool.
  4. In a bowl add the ingredients one by one.
  5. Mix them all together.
  6. Finally add the seasoning and give a gentle stir.

  7. Serve immediately or can be stored in the refrigerator for 8 hours.
Recipe Notes
  1. I buy unshelled peanuts from stores, soak it for an hour, add salt and cook for 3 whistles in pressure cooker.
  2. For Vegan option do skip the cream mentioned above and add vinegar or lemon juice.