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Guyanese Channa and Cucumber Salad

The Quirky Foodster Team

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Ingredients

  • 300g (2 cups) cooked chickpeas (channa), drained
  • 1 large cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 tomato, diced
  • 1 wiri wiri pepper, minced (optional)
  • 15ml (1 tbsp) fresh lime juice
  • 15ml (1 tbsp) olive or vegetable oil
  • 5g (1 tsp) salt, or to taste
  • Handful fresh cilantro or shado beni, chopped

Method

  1. Combine chickpeas, cucumber, red onion, tomato and pepper in a large bowl.
  2. Whisk together lime juice, oil and salt; pour over the salad and toss well.
  3. Fold in chopped cilantro or shado beni just before serving.
  4. Chill for 15 minutes to let the flavours meld, or serve immediately at room temperature.

Introduction: This refreshing salad pairs boiled chickpeas (channa) with crisp cucumber and a tangy lime dressing, a lighter counterpart to Guyana's richer curried channa dishes, often served at gatherings and alongside grilled meats.

Cultural Background: This refreshing salad pairs boiled chickpeas (channa) with crisp cucumber and a tangy lime dressing, a lighter counterpart to Guyana's richer curried channa dishes, often served at gatherings and alongside grilled meats.

Tips: Salt the cucumber lightly and drain excess liquid for 10 minutes beforehand to keep the salad from becoming watery. Use freshly cooked, still-warm chickpeas for the best flavour absorption.

Variations: Add diced avocado ('pear') for creaminess. Include a spoonful of tamarind sauce in the dressing for a sweet-tangy twist.

Storage: Refrigerate in an airtight container for up to 2 days; best eaten within the first day for optimal crunch.

Reheating: Served cold; no reheating needed.

Nutrition: Approx. 190 kcal, 8g protein, 24g carbohydrate, 7g fat per serving.

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