Trinidadian Channa and Cucumber Salad

Name: Trinidadian Channa and Cucumber Salad
Yield: 4
Cuisine: Trinidad and Tobago
Ingredients: Dried chickpeas (channa), soaked overnight, or 400 g canned, drained — 200 g (1 cup dried); Medium Cucumber, diced — 2; Red onion, thinly sliced — ½; Tomato, diced — 1; Fresh lime juice — 45 ml (3 tbsp); Olive oil — 30 ml (2 tbsp); Shadow beni (culantro) or coriander, chopped — 2 tbsp; Scotch bonnet pepper, minced (optional); To taste; Salt and black pepper, — to taste

The Quirky Foodster Team

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Servings

Ingredients

Dried chickpeas (channa), soaked overnight, or 400 g canned, drained — 200 g (1 cup dried)
Medium Cucumber, diced — 2
Red onion, thinly sliced — ½
Tomato, diced — 1
Fresh lime juice — 45 ml (3 tbsp)
Olive oil — 30 ml (2 tbsp)
Shadow beni (culantro) or coriander, chopped — 2 tbsp
Scotch bonnet pepper, minced (optional)
To taste
Salt and black pepper, — to taste

Method

If using dried chickpeas, drain the soaked channa and boil in fresh water for 45–60 minutes until tender; drain and cool. If using canned, simply drain and rinse.
In a large bowl, combine cooled channa, cucumber, red onion, and tomato.
Whisk together lime juice, olive oil, salt, and black pepper in a small bowl.
Pour the dressing over the salad and toss well to coat.
Fold in shadow beni or coriander and scotch bonnet pepper if using.
Let sit for 10 minutes at room temperature to let flavours combine, then serve chilled or at room temperature.

Introduction: This bright, crunchy salad of boiled channa (chickpeas) and cucumber, dressed with lime and pepper, is a common side found at Trinidadian lunch counters and family gatherings, often served alongside curries or fried fish to add freshness and crunch to a plate.

Cultural Background: This bright, crunchy salad of boiled channa (chickpeas) and cucumber, dressed with lime and pepper, is a common side found at Trinidadian lunch counters and family gatherings, often served alongside curries or fried fish to add freshness and crunch to a plate.

Tips: Salting the cucumber lightly and draining excess water for 10 minutes before assembling keeps the salad from becoming watery.

Variations: Add diced mango or pineapple for a sweeter twist, popular as a side at Tobago beach lunches.

Storage: Refrigerate in an airtight container for up to 2 days; best consumed within 24 hours for peak crunch.

Reheating: Not applicable – served cold.

FAQs:

Q: Can I use canned chickpeas to save time?

A: Yes, canned chickpeas work well and cut prep time significantly.

Q: Is this salad vegan?

A: Yes, it’s naturally vegan and gluten-free.

Q: What is shadow beni?

A: A sawtooth-leafed Caribbean herb similar in flavour to coriander, often used in Trinidadian cooking; coriander is a fine substitute.