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Maggi
Maggi
  • Search
  • Recipes
  • Blog
  • Flavour-Packed Sauces
  • Instant Noodles
  • Herb and Spice Mixes
  • Winiary
  • About Us
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  • FAQs
  • About Us
  • Maggi Food College
  • Simply Good Farming
  • Our recipe towards a better future
Chana Chaat Chickpea Salad
Global Easy Main course

Chana Chaat Chickpea Salad

(0)
25Min
Easy
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Ingredients

4

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

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
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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 Min
    Heat 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 Min
    Break 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 Min
    Scatter over the cooled chickpeas on the salad. Dollop on the yoghurt and drizzle over the Maggi Tamarind Sauce.
  • Step4

    5 Min
    Sprinkle on the red onion, mint, pomegranate, sev (or Bombay mix) and coriander leaves and serve immediately.
Chana Chaat Chickpea Salad

Step1 of 4

Heat 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.

Chana Chaat Chickpea Salad

Step2 of 4

Break 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.

Chana Chaat Chickpea Salad

Step3 of 4

Scatter over the cooled chickpeas on the salad. Dollop on the yoghurt and drizzle over the Maggi Tamarind Sauce.

Chana Chaat Chickpea Salad

Step4 of 4

Sprinkle on the red onion, mint, pomegranate, sev (or Bombay mix) and coriander leaves and serve immediately.

Recipe as PDF

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