Chana Chaat Chickpea Salad
25Min
Easy
Ingredients
4
ingredient_quantity
recipe ingredient
2
tablespoons
Maggi Tamarind Sauce
240
g
tinned chickpeas, (drained weight 240g)
1
teaspoon
Garam Masala
2
heads
gem lettuce heads
0.5
cucumber, diced
400
g
new potatoes, cooked and cut into halves
200
g
cherry tomatoes, varying colours, cut into halves
100
mg
Greek Yogurt
0.5
red onion, finely diced
15
g
mint, leaves finely chopped
1
bunch
coriander leaves
2
teaspoons
Bombay Mix
.
Nutrition Value
Energy
239.16 kcal
Protein
12.31 g
Carbohydrate
44.97 g
Fibre
15.67 g
Fat
3.41 g
of which: saturates
0.41 g
Information per serving
Instructions
25 Minutes
-
Step1
4 MinHeat a frying pan over a medium heat. Add the chickpeas and toss in the chaat masala (or garam masala) until well coated. Fry for 3-4 minutes until the chickpeas are tender, watch that the spices do not burn. Transfer to a plate and leave to cool. -
Step2
5 MinBreak off the outer leaves of the gem lettuce and arrange on the edges of a large serving plate. Shred the hearts of the lettuce and add them to the lettuce leaves on the plate along with the diced cucumber, halved new potatoes halved cherry tomatoes. -
Step3
5 MinScatter over the cooled chickpeas on the salad. Dollop on the yoghurt and drizzle over the Maggi Tamarind Sauce. -
Step4
5 MinSprinkle on the red onion, mint, pomegranate, sev (or Bombay mix) and coriander leaves and serve immediately.
Comment 0