The green chickpeas that I used were dried and required to be soaked overnight. Once that is done, it takes hardly any time to prepare the salad. I prefer to make it in advance and letting it rest for a while as it helps the flavors to blend nicely with the raw vegetables. Green chickpeas are easily available in any Indian store, but you could also substitute it with any beans of your choice. I had once replaced the chickpeas in the salad with couscous and that was equally delicious.
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<br />The dressing is pretty much like Indian raita; creamy, tangy and gives a refreshing mouth-feel. It is made with yogurt, roasted cumin, extra-virgin olive oil and refreshing mint.

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