Lite Ranch Chickpea Salad

For the Ranch dressing
1/2 cup Thick buttermilk
1/4 cup hung curd
1/2 tsp crushed mint pwd ( in place of parsley)
1/4 tsp pepper pwd
1 tsp vinegar/ lemon juice 2 tsps( not required if the curd is even a bit sour )
A little pinch of salt
Mix the curd and buttermilk together. Whisk. Add the rest of the ingredients n chill

1 cup boiled chickpeas( with a bite) if soaked overnight 1 whistle is enough
1 largish cucumber peeled n diced
1 ripe but firm tomato diced
1/2 onion chopped finely ( about 2 tbsp)
4-5 lettuce leaves torn/ chopped
1 tbsp celery finely chopped
1/2 cup Pomegranate seeds ( optional )
Salt 1/3 tsp

Toss all the veggies with the salt. Mix in the dressing and serve on a bed of lettuce leaves


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